4 cups long-grain rice
5 1/2 cups water
2 cups coconut milk
3 cups pigeon peas - (to 4)
1 cup chopped scallions
8 sprigs thyme
1 Scotch Bonnet pepper
1/4 cup olive oil
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25 to 30 minutes, rice should be cooked.
This recipe yields 8 to 10 servings.
Nutrition Facts
Servings Per Recipe: 10
Amount Per Serving
Calories: 441
Calories from Fat 35.6%
Total Fat
18g
Cholesterol
0mg
Sodium
18mg
Carbohydrate
65g
Dietary Fiber
4g
Protein
7g
Points 10
Exchanges: 4 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MELTING POT with Cheryl Smith - (Show # MP-1A44) - from the TV FOOD NETWORK
