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Coconut Rice And Peas
Ingredients
- 4 c. long-grain rice rinsed well
- 5 1/2 c. water
- 2 c. coconut lowfat milk
- 3 c. pigeon peas - (to 4) cooked, liquid removed
- 1 c. minced scallions
- 8 sprg thyme
- 1 x Scotch Bonnet pepper whole
- 1/4 c. extra virgin olive oil Salt to taste
Directions
- Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25 to 30 min, rice should be cooked.
- This recipe yields 8 to 10 servings.
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