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Rice and Peas

Photo: Jennifer Davick; Styling: Melanie Clarke
Prep time 10 mins
Cook time 30 mins
Yield Makes 12 servings
Scotch bonnet chiles range in color from yellow to red and are very hot. Wear rubber gloves to protect your hands when handling these or any chile pepper.


  • 3/4 cup finely chopped onion
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup unsweetened coconut milk
  • 2 cups uncooked long-grain rice
  • 2 (15.8-oz.) cans pigeon or crowder peas, drained
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon light brown sugar
  • 1 Scotch bonnet chile (optional)
  • Garnish: lime slices

How to Make It

  1. Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.