Recipes

INGREDIENTS

• 1-cup Jasmine Rice AYITI CHERI

• 1-cup green pigeon peas AYITI CHERI

• 1-cup coconut milk AYITI CHERI

• 3 Tablespoons AYITI CHERI cooking oil

• 1 tablespoon tomato paste AYITI CHERI

• ½ medium onion chopped

• 2 green onions

• ½ bell pepper

• 1-teaspoon fresh thyme

• 1-teaspoon garlic

• 1 whole scotch bonnet pepper

• 1 teaspoon bouillon powder

• 1 cup of water

• Salt and pepper to taste

DIRECTIONS

1. Wash rice until water runs clear. Drain water.
2. Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, thyme, scotch bonnet pepper, sauté for about 2 minutes.
3. Stir in rice, to the pan, followed by pigeon peas. Sauté for about a minute.
4. Pour in coconut milk, bouillon powder and tomato paste with 1 cup of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18-20 minutes.
5. Stir occasionally from the sides to prevent burns.
6. Add salt and pepper to taste.