Vegetable Pelau with Pigeon Peas

Ingredients

• 1 cup long-grain rice
• 1 can (15 oz) canned pigeon peas
• 2 medium carrots
• 1 large bell peppers
• 1 teaspoon fresh thyme
• 1 cup coconut milk
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons vegetable oil
• 1 cup vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 leaf bay leaf
• 2 stalks green onions

Instructions

1. 1

   Rinse the long-grain rice under cold water until the water runs clear. Drain and set aside.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent.

3. 3

   Add the diced carrots and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables soften.

4. 4

   Stir in the rinsed rice, pigeon peas (drained), thyme, salt, black pepper, and bay leaf. Mix well to combine all the ingredients.

5. 5

   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

7. 7

   After 20 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.

8. 8

   Fluff the rice with a fork, remove the bay leaf, and stir in chopped green onions for garnish.

9. 9

   Serve hot and enjoy your delicious Vegetable Pelau with Pigeon Peas!