🧂 Ingredients
- 2 cups Long-grain white rice
- 1 can (15 oz) Pigeon peas(drained and rinsed, or 1 cup dried peas soaked overnight and cooked until tender)
- 13.5 oz Coconut milk(full-fat)
- 1.5 cups Water or vegetable broth
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 sprig Thyme(fresh)
- 0.25 whole Scotch bonnet pepper(or to taste, pierced with a fork)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Butter or oil
👨🍳 Instructions
- 1
Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
- 2
In a medium saucepan, heat the butter or oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the drained pigeon peas, coconut milk, water or broth, thyme sprig, and the whole Scotch bonnet pepper. Bring to a simmer.
- 5
Add the rinsed rice, salt, and black pepper. Stir everything together.
- 6
Bring the mixture back to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 7
Once cooked, remove the thyme sprig and Scotch bonnet pepper. Fluff the rice with a fork before serving.
💡 Pro Tips
- ✓For a richer flavor, use all coconut milk and reduce the water/broth accordingly.
- ✓Do not break the Scotch bonnet pepper, as this will make the dish too spicy. The whole pepper infuses a subtle heat.
- ✓If using dried peas, ensure they are fully cooked before adding to the rice mixture.
🔄 Variations
- Add a pinch of allspice for extra warmth.
- Incorporate a bay leaf along with the thyme.
- For a vegetarian/vegan option, ensure you use vegetable broth and oil instead of butter.