Coconut Rice With Pigeon Peas

• 4 tablespoons extra virgin olive oil
• 1 medium-size onion, finely chopped
• 1 red Scotch bonnet chili
• 1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
• 3/4 cup unsweetened coconut milk
• 1 cup cooked pigeon peas (gandules); canned or frozen can be used
• 2 1/4 cups chicken stock
• Salt and freshly ground black pepper
• 13 cup finely chopped scallion (green part only)
• 1 medium-size red bell pepper, seeded, cored and diced
• 1/2 tablespoon fresh thyme leaves

1. Heat oil in heavy saucepan.
2. Add onion, and cook over medium heat until soft.
3. Stir in chili and rice, and cook a few minutes.
4. Fold in 1/2 cup coconut milk and pigeon peas.
5. Add stock.
6. Bring to a simmer.
7. Season to taste with salt and pepper.
8. Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim.
9. Place cover of pan over plastic wrap to make a tight seal.
10. Cook over low heat 15 minutes.
11. Remove pan from heat, and set aside 15 minutes.
12. Uncover pan, and remove plastic, using mitts because the steam can burn.
13. Stir rice.
14. Spread out in shallow baking dish to cool.
15. To serve, remove chili.
16. Fold in scallions, bell pepper and thyme.
17. Check seasonings.
18. Return to saucepan, cover, and gently reheat.
19. Fold in remaining coconut milk, and serve.

extra virgin olive oil, onion, red scotch, uncle bens rice, unsweetened coconut milk, used, chicken stock, salt, scallion, red bell pepper, thyme

Taken from cooking.nytimes.com/recipes/9422 (may not work)