This dish of pigeon peas and rice was the perfect accompaniment to the Crispy Lemon Chicken  that I made earlier this year. The rice and peas are cooked together in a rich combination of fresh thyme and coconut milk with wedges of tomatoes and (if desired) a scotch bonnet pepper. The final result is quite similar to the scent and flavour of Jamaican peas and rice, a sentimental fave of mine, and should be a little less daunting in execution especially for new cooks.
Sarina’s Pigeon Peas and Rice
2 cups rice
salt to taste
1 tablespoon margarine
2 cups pigeon peas
1 large tomato
4 cups coconut milk
4 stalks dried spanish thyme
1. Boil peas with thyme for 20 minutes in the coconut milk
2. Sprinkle in rice and crushed tomato
3. Add butter
4. Cover saucepan and boil over moderate heat at first, then allow to steam over low heat until all the water is absorbed and the grains are soft
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This post was originally published February 5, 2009. It has been updated once since then.
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