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1 15.5oz can of pigeon peas

3 cups of rice

3 cups of water 
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper 

3 stalks of scallion
1 can of coconut milk
1 teaspoon of salt 
1 teaspoon of black pepper

2 sprigs of fresh thyme (1 teaspoon of dried thyme may be used as a substitute)

1/2 teaspoon pimento 

Pot: l4 Quart Pot 

Cook Time: about 40 minutes (exact cooking time will depend on the brand of rice used).

Directions: In the pot add water, pigeon peas, coconut milk, salt, black pepper, scotch bonnet pepper or the pepper of your choice, add pimento, chopped garlic and thyme, cut the scallion in 4 then add and mix well. Uncover the pot then bring to a boil on medium flame for about 5 minutes. Add rice, then stir and continue cooking on medium flame for another 5 minutes. Lower flame and continue cooking until rice grains are soft. Fluff the rice with a fork, then turn off the flame and remove from the heat. Serve hot.

Enjoy Lexie Starr

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