Black-Eyed Pea Caribbean Pilaf

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 2 cups long-grain parboiled rice
• 14 ounces full-fat coconut milk
• 2 cups vegetable broth
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 piece scotch bonnet pepper, kept whole
• 4 sprigs fresh thyme sprigs
• 0.5 teaspoon ground allspice
• 2 tablespoons refined coconut oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Rinse the soaked black-eyed peas and boil them in a medium pot with water for 20-25 minutes until tender but not mushy; drain and set aside.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat and sauté the onion, garlic, and ginger until translucent.

3. 3

   Stir in the parboiled rice and toast it for 2 minutes, ensuring every grain is coated in the aromatic oil.

4. 4

   Add the cooked black-eyed peas, allspice, salt, and pepper to the pot, stirring to combine the flavors.

5. 5

   Pour in the coconut milk and vegetable broth, then place the whole scotch bonnet pepper and thyme sprigs on top of the liquid.

6. 6

   Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

7. 7

   Simmer undisturbed for 20 minutes until the liquid is fully absorbed and the rice is tender.

8. 8

   Remove from heat, discard the scotch bonnet and thyme stems, then fluff the pilaf gently with a fork before serving.