Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Thoughtful Thursday PARADISE PEAS & RICE

Thoughtful Thursday PARADISE PEAS & RICE

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 
½ 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 5 minutes. 

4. Add coconut milk and 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 minute. 

 servings: 12 / prep time: 15 minutes / cook time: 1½ hours 

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