Jamaican Rice And Peas (baked)

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 lb dried pigeon peas (picked through and rinsed)
• 2 sprigs thyme
• 1 medium onion (chopped)
• 5 pimento seeds, crushed (also known as allspice berries)
• 2 garlic cloves (minced)
• 1 cup coconut milk or 1 cup cream
• 2 slices scotch bonnet peppers
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons margarine
• 2 1/2 cups brown rice

Recipe

• 1 using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
• 2 cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
• 3 boil until 4 cups of water remains,(you can drain and measure this).
• 4 heat oven to 350°f.
• 5 using a dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
• 6 add rice, peas with liquid, season with salt and pepper.
• 7 cover and bake until rice is tender and liquid is absorbed, about 25 minutes.