Jamaican Rice and Peas

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear.

2. 2

   In a large pot, heat the coconut oil over medium heat.

3. 3

   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.

4. 4

   Stir in the diced tomato, thyme, and allspice, and cook for another 2 minutes.

5. 5

   Add the rinsed pigeon peas to the pot and stir to combine.

6. 6

   Pour in the coconut milk and bring the mixture to a gentle boil.

7. 7

   Add the rinsed rice to the pot, stirring to ensure it is evenly distributed.

8. 8

   Season with salt to taste.

9. 9

   Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

10. 10

    Fluff the rice with a fork before serving.