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. ---------------------------------------------------------------------------
Nutrition
Ingredients
