Pure Caribbean comfort food, this easy version of rice and peas is flavoured with coconut milk, ginger and fresh thyme. If you can't find pigeon peas, substitute kidney beans.
1 1/2 cups parboiled/converted rice
2 tbsp. oil
1 small onion, diced
1 garlic clove, minced
2 sprigs thyme
2 tsp. chopped ginger
1 can (14 ounce/15 ounce) pigeon peas or substitute kidney beans, drained and rinsed
Salt and freshly ground pepper, to taste
1 3/4 cups coconut milk
1 1/4 cups water
In a medium saucepan, heat oil over medium high heat. Add onion, garlic, ginger and sauté for 2 to 3 minutes. Add rice and toss for 2 minutes until rice is completely coated in oil. Season with salt and pepper.
Add thyme sprigs, coconut milk and water. Bring to a boil and reduce heat to low. Add beans. Cover and simmer for 20 minutes. Remove from heat, keep covered, and let stand for at least 8 to 10 minutes. Fluff with fork. Serve.
Yield: 4 to 6 servings.