Ingredients
Method
- Heat the oil in a pot over medium heat. Add the garlic and onion and sauté for about 4 minutes.
- Add the thyme and rice and sauté for another 3 minutes.
- Stir in the drained pigeon peas and pimento peppers, if using.
- Add the coconut milk, water, whole Scotch bonnet pepper, and 1 teaspoon of salt. Stir to combine.
- Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the liquid is absorbed and the rice is tender.
- Taste and add additional salt if needed. Stir in the coconut oil, fluff the rice, and remove the whole Scotch bonnet pepper before serving.
Nutrition
Notes
- Using fresh pigeon peas: Shell the peas and cook them until tender before adding them to the rice.
- Using dried pigeon peas: Soak overnight, then boil until tender before adding them to the rice.
- Using frozen pigeon peas: Cook according to the package directions before adding them to the rice.
- For a version with meat, add a piece of salted pigtail. Soak it first to remove some of the excess salt, then cook until tender before using.
Recipe Printed From ThisBagoGirl.com
