Jamaican Rice & Peas

Serves 4-6

2 cups cooked pigeon peas (toor daal, whole, non-oily) OR 1 can pigeon peas - can substitute with another red bean, like kidney.
2 cups basmati rice
1 can coconut milk
2+ cups water
1-2 green onions
3-4 sprigs fresh thyme
1 habanero / scotch bonnet chili pepper
1.5 tsp salt

1. Rinse the rice in water and drain. Put the rice and beans in a large pot.

2. Slit the green onion down the middle and add it to the pot. Lay the thyme sprigs on top. Add in the chili pepper (if using a habanero like I did, pierce it once or twice to impart more heat into the dish)

3. Add enough water to the coconut milk for the mixture to equal 2 cups. Pour this over the rice and beans, then add an additional 2 cups of water along with the salt. Stir once, but make sure the onion, thyme and pepper remain on top.

4. Bring mixture to a boil, then turn the heat down to low and cover the pot. Cook for 30 mins or so, until the liquid is completely absorbed and rice is cooked.

5. Let stand for a few minutes before removing the pepper, onion and thyme. Serve.