Rice And Peas
Instructions
In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add thyme, if using. Stir in peas and 3 cups water. Bring to a boil, reduce heat and cover. Simmer until just tender, about 45 minutes.
Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 3 cups water. Mix well and taste; it should be rich and well seasoned. Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.
Check occasionally while the rice is cooking. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn. Fluff the rice, and serve with love and gratitude!
N.B. Fresh grated coconut yields a more traditional, and extremely delicious result, but I mean fresh as in get the coconut, crack it open and grate it, not the packaged version in the store.
