Rice and Peas

Ingredients:

3/4 cup finely chopped onion
1 Tbsp olive oil
2 garlic cloves, minced
2 tsp fresh thyme leaves
1/2 tsp ground allspice
1/2 tsp freshly ground pepper
1/2 cup unsweetened coconut milk
2 cups uncooked long-grain rice
1 (15.8-oz) cans pigeon or crowder peas, drained
1 1/2 tsp kosher salt
1 tsp light brown sugar
1 Scotch bonnet chile (optional)
Garnish: lime slices

Instructions:

Saute 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 saute 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 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.

Makes 12 servings.

From Southern Living, May 2009.