Serve up a batch of this hot rice with jerk chicken or beef, or just keep it simple for the vegetarians/vegans in your life.

2 cups of rice (add more liquid if using brown or wild rice)
1 can peas (drained) - Pigeon peas, black eyed peas or red beans will do
2 tablespoons of olive oil
1 tablespoon margarine (or Smart Balance)
1 chopped medium onion
2 teaspoons of finely minced garlic
2 teaspoons of sea salt
1 can of coconut milk
1 teaspoon of Walkerswood Scotch Bonnet Hot Sauce
1 1/2 cups vegetable broth
1 to 2 cups of water (depending on rice used)

Pour olive oil into a large sauce pan over medium heat. Add the margarine, rice, chopped onion, and garlic and stir fry until the rice becomes golden.

Combine coconut milk, vegetable broth, water, sea salt, and Walkerswood hot sauce to achieve about 4 cups of liquid for white rice - for brown or wild rice, add 1/2 cup more of water or broth for wild or brown rice.

Pour over rice and pea/bean mixture in saucepan, cover, and reduce heat to simmer for 30 - 45 minutes, or until rice is tender but not mushy. Enjoy!

Print this page
Email to a friend
Discuss this recipe