Ingredients
3 cups rice (washed)
1 cup red peas (red kidney beans)
Few sprigs thyme
1 medium sized coconut or 1 bag of maggie coconut milk powder
Salt as per taste
1 clove garlic
1 scotch bonnet pepper
2 stalks escallion
1/4 tsp. black pepper (optional)
1 quart boiling water
Method
1. Grate coconut and using the quart of hot water, express the milk by adding two cups of water at a time and squeezing the milk through a sieve after each addition until the water is finished. OR dissolve packet of coconut milk powder in water.
2. Place pre washed and soaked peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender, but not overcooked.
3. Add escallion, thyme, salt, scotch bonnet or black pepper and rice, adding more water if necessary in order to boil rice properly.
4. Cook over medium heat, covered, stirring once or twice until rice is well cooked.
