Coconut Rice and Pigeon Peas
This Saint Martin-style rice dish cooks pigeon peas with coconut milk, thyme, onion, and a whole chili. It is a common Caribbean preparation with many family variations and works as a side for stews, seafood, or grilled meat.
Prep
10m
Cook
35m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 20mlVegetable Oil
- 120gOnion (finely chopped)
- 8gGarlic (crushed)
- 350gWhite Rice (rinsed)
- 200gPigeon Peas (cooked and drained)
- 5gFresh Thyme (whole)
- 1pcsScotch Bonnet Chili (left whole)
- 400mlCoconut Milk
- 300mlWater
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat.
- 02
Add the onion and cook until softened, then stir in the garlic.
- 03
Add the white rice and stir for a minute so the grains are coated.
- 04
Add the pigeon peas, fresh thyme, and whole scotch bonnet chili.
- 05
Pour in the coconut milk and water, then add the salt and black pepper and bring to a gentle simmer.
- 06
Cover tightly and cook over low heat until the rice is tender and the liquid is absorbed.
- 07
Remove the scotch bonnet chili and thyme stems. Let the rice rest, covered, for 10 minutes.
- 08
Fluff gently and serve.
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