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
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.