Coconut Rice and Peas

• 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

1. Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients.
2. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

longgrain rice, water, coconut milk, pigeon peas, scallions, thyme, scotch, olive oil, salt

Taken from www.foodnetwork.com/recipes/coconut-rice-and-peas-recipe.html (may not work)