Jamaican Rice and Peas Sides

Jamaican Rice and Peas

• 1 can full fat coconut milk
• 1 can green pigeon peas
• 2 ¾ cups water ( I just use the pigeon pea can and fill it to the bottom line twice so ¾ full)
• 3-4 sprigs of Angel Brand dried thyme (tied with a string or rubber band so you can easily remove it after cooking)
• 2 scallions also called green onions chopped
• 4 table spoon butter (half a stick)
• 1 scant tablespoon Diamond Kosher salt
• 1/2 teaspoon Angel Brand black pepper
• 1/4 small onion diced up
• 3 cups jasmine rice

Put all ingredients except rice in a large pot and bring to a boil for 3-5 min. Then add rice. Stir 3 or 4 times and bring back to boil. Lower heat to low and cover the pot and let cook for 15 min. Remove pot from fire and let sit still covered for 5 min. Then fluff rice with a fork. Enjoy!