Rice and Peas

Method

Rinse the pigeon peas and soak them overnight, then drain and boil in fresh water for 30 minutes until partially softened. Heat the oil in a large pot and sauté the diced onion, minced garlic, and chopped spring onions until softened, then add the thyme. Add the rice to the pot and stir for 2 minutes to toast lightly. Pour in the coconut milk and water, then add the partially cooked peas, salt, and pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork, remove the thyme sprigs, and serve hot.