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

Instructions

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.;