Recipe courtesy of Cheryl Smith

Coconut Rice and Peas

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
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4 cups long-grain rice, rinsed well

5 1/2 cups water

2 cups coconut milk

3 to 4 cups pigeon peas, cooked and drained

1 cup scallions, chopped

8 sprigs thyme

1 Scotch Bonnet pepper, whole

1/4 cup olive oil

Salt to taste


  1. 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 25-30 minutes, rice should be cooked.