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Thoughtful Thursday PARADISE PEAS & RICE

BY: Chef Nikki Shaw

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2 cups dried pigeon peas

8 cups water

3 tablespoons fresh thyme leaves, chopped

1 whole scotch bonnet pepper (or habanero)

2 teaspoons sea salt

2 tablespoons olive oil

2 teaspoons fresh garlic, crushed

1/2 cup green onions, chopped

1 red bell pepper, finely chopped

1 cup coconut milk

4 cups white rice, uncooked


1. In a large 8-quart pot, add peas, water, thyme, whole hot pepper & salt. Bring to a boil, reduce heat to low, cover and cook for 1 hour. Add more water if needed.

2. Drain peas and reserve the water, then set them both aside. Remove pepper and discard.

3. In a large skillet, add oil then sauté garlic, onion and  bell pepper for 6 minutes.

4. Add coconut milk and add 7 cups of reserved water from the peas back into the large pot. Bring to a simmer then add vegetables, peas and rice. Reduce heat to low, cover tightly and cook for 20 minutes.


servings: 12 / prep time: 15 minutes / cook time: 90 minutes

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