Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons or more cooking oil
  • ½ medium onion chopped
  • 2 green onions
  • ½ bell pepper (optional)
  • 1- teaspoon fresh thyme
  • 1- teaspoon garlic
  • 1 teaspoon smoked paprika
  • 1 whole scotch bonnet pepper
  • 1- cup basmati rice
  • 1- teaspoon creole salt
  • 1- cup fresh corn
  • 1- cup pigeon peas
  • 1- cup coconut milk
  • 2 cups water
  • 1 or more teaspoon bouillon powder (optional)
  • Salt and pepper to taste

Instruction

  • Wash rice until water runs clear. Drain water.
  • Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
  • Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
  • Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
  • Adjust for salt and pepper.