Rice and Peas

Ingredients

• 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

Preparation

1. 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.