Aunt Shirley's Caribbean Rice

• 7 12-8 cups water
• 4 cups brown rice
• 2 (14 ounce) cans pigeon peas or 2 (14 ounce) cans kidney beans, drained and well-rinsed
• 1 onion, diced
• 1 green pepper, chopped
• 1 tablespoon olive oil
• 2 dashes black pepper
• sea salt or soy sauce
• 1 tablespoon coconut cream (can be solid) (optional)
• hot pepper, diced

1. In a large pot, bring the water to a boil and add all the ingredients.
2. Reduce heat and simmer for 45-50 minutes until rice is cooked.
3. Source: Vegetarian Tastes of Toronto p.92.

water, brown rice, pigeon peas, onion, green pepper, olive oil, black pepper, salt, coconut cream, hot pepper

Taken from www.food.com/recipe/aunt-shirleys-caribbean-rice-454035 (may not work)