INGREDIENTS
1 cup
reduced fat coconut milk
2 cups
liquid/broth from pigeon peas )
1 cup
water
3 cups
pigeon peas
1 small
onion
3 cloves
garlic
1 1/2 tsps
thyme
1/2 tsp
garlic powder
1/2 tsp
sea salt
1/2 tsp
cajun salt
1/4 tsp
pepper
1/4 tsp
scotch bonnet pepper powder
2 cups
basmati rice