Name: Hearty Vegetarian Pelau (Rice and Pigeon Peas)
Prep time: 15 min
Cook time: 57 min
Total time: 72 min
Ingredients: 2 cups Long-grain rice, rinsed; 1 can Canned pigeon peas, rinsed and drained; 1 can Coconut milk (full-fat); 2 cups Vegetable broth; 2 tbsp Brown sugar; 2 tbsp Vegetable oil; 1 medium Onion, chopped; 3 cloves Garlic cloves, minced; 1 medium Green bell pepper, chopped; 0.5 cup Carrots, diced; 1 piece Scotch bonnet pepper, whole (pricked); 2 pieces Fresh thyme sprigs; 1 to taste Salt and black pepper

Hearty Vegetarian Pelau (Rice and Pigeon Peas)

DinnerVegetarianVegan

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Long-grain rice, rinsed	2 cups	338	7g	74g	1g
Canned pigeon peas, rinsed and drained	1 can	76	4g	15g	0g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Vegetable broth	2 cups	6	0g	2g	0g
Brown sugar	2 tbsp	23	0g	6g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Green bell pepper, chopped	1 medium	6	0g	1g	0g
Carrots, diced	0.5 cup	7	0g	2g	0g
Scotch bonnet pepper, whole (pricked)	1 piece	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Long-grain rice, rinsed	2 cups	338	7g	74g	1g
Canned pigeon peas, rinsed and drained	1 can	76	4g	15g	0g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Vegetable broth	2 cups	6	0g	2g	0g
Brown sugar	2 tbsp	23	0g	6g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Green bell pepper, chopped	1 medium	6	0g	1g	0g
Carrots, diced	0.5 cup	7	0g	2g	0g
Scotch bonnet pepper, whole (pricked)	1 piece	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add brown sugar and cook, stirring constantly, until it melts and turns a dark amber color (caramelized). Be careful not to burn it.
Step 2
Carefully add chopped onion, garlic, green bell pepper, and carrots to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
Step 3
Add the rinsed rice and pigeon peas to the pot. Stir well to coat the rice and peas with the caramelized sugar and aromatics.
Step 4
Pour in the coconut milk and vegetable broth. Add the whole Scotch bonnet pepper and thyme sprigs. Stir once, then bring to a boil.
Step 5
Reduce heat to very low, cover the pot tightly, and simmer for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender.
Step 6
Remove the pot from heat and let it rest, covered, for another 5-10 minutes. This helps the rice to fluff up. Remove Scotch bonnet and thyme sprigs.
Step 7
Fluff the pelau with a fork before serving hot. Season with salt and pepper to taste.