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
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.
Not digging it? 😥 Go back to the old look.