Jamaican Rice And Peas (Baked)

• 1 lb dried pigeon peas (picked through and rinsed)
• 2 sprigs thyme
• 1 medium onion (chopped)
• 5 pimento seeds, crushed (also known as allspice berries)
• 2 garlic cloves (minced)
• 1 cup coconut milk or 1 cup cream
• 2 slices scotch bonnet peppers
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons margarine
• 2 1/2 cups brown rice

1. Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
2. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
3. Boil until 4 cups of water remains,(you can drain and measure this).
4. Heat oven to 350u0b0F.
5. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
6. Add rice, peas with liquid, season with salt and pepper.
7. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.

pigeon peas, thyme, onion, pimento seeds, garlic, coconut milk, scotch, black pepper, salt, margarine, brown rice

Taken from www.food.com/recipe/jamaican-rice-and-peas-baked-122402 (may not work)