Slow-Cooker Pigeon Peas and Rice (Rice and Peas)

Ingredients

• 2 cups Long-grain rice
• 1 can (15 oz) Pigeon peas
• 1 can (13.5 oz) Coconut milk
• 1 cup Water
• 1/2 medium Onion
• 2 cloves Garlic
• 2 sprigs Thyme
• 3 Allspice berries
• 1/2 tsp Salt

Instructions

1. 1In a slow cooker, combine rice, pigeon peas (or kidney beans), coconut milk, water, onion, garlic, thyme, allspice berries, and salt.
2. 2Cook on low for 4-5 hours, or until the rice is cooked and the liquid is absorbed.
3. 3Remove thyme sprigs and allspice berries before serving. Fluff the rice with a fork.

Substitutions

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