Rice and Peas

Ingredients

• 2 cups of white rice (American long grain is best)
• 2 spring onions, very finely chopped
• 1 large cup dried gungo or pigeon peas (or kidney beans), soaked overnight
• 1 clove garlic, crushed with sprig of fresh thyme (can be substituted with tsp dried thyme)
• Half can coconut milk or half cup of coconut cream
• Half scotch bonnet pepper*
• Generous grating black pepper

Directions

Boil the beans, garlic and salt in water until the beans soften.

Add the coconut milk, then the rest of the ingredients, and stir gently.

When the peas come to the boil, add the rice and let boil for approx. 20 minutes, or until tender.

Remove from stove and let sit for 10 or 15 minutes.

Stir and serve.

*Scotch bonnets are often confused with the habanero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods. – Lowfat Lifestyle

Source: BBC