Rice and Peas
- 2 cups white rice, such as Uncle Ben's Original
- 1 tablespoon olive oil
- 6 sprigs fresh Jamaican thyme
- 2 whole scallions
- 1 small onion, chopped
- 2 cups cooked pigeon peas (also called Congo or gunga peas)
- 1 can coconut milk
- 1/2 Scotch bonnet pepper
Soak the rice in a few changes of water and drain before using.
Heat the olive oil in a pan over medium heat and saute the thyme, scallions and onions until the onions soften. Add in 3 cups water, the pigeon peas, rice and coconut milk and bring to a boil. Turn down the heat to a simmer, add in the Scotch bonnet pepper and cook until the rice is done, about 25 minutes.
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