Rice and Peas

• 15 oz (420g) can pigeon peas (gandules) drained and rinsed
• One 15 fl oz (420ml) can coconut milk
• 1 large onion, finely chopped
• 1 green bell pepper, seeded and chopped
• Salt and freshly ground black pepper
• 3/4 cup basmati or long grain rice
• Cayenne pepper, for garnish

1. Bring the peas, coconut milk, onion, and green pepper to a simmer in a saucepan over low heat and cook for 5 minutes.
2. Season with salt and pepper.
3. Stir in the rice.
4. Cover and simmer for 35 minutes, or until the rice is tender, stirring occasionally.
5. Sprinkle with cayenne pepper and serve hot.

pigeon peas, coconut milk, onion, green bell pepper, salt, basmati, cayenne pepper

Taken from www.cookstr.com/recipes/rice-and-peas (may not work)