Coconut Rice and Peas
Coconut Rice and Peas
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 486
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 748
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 486
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 748
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
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
Directions
- 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.
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