Gungo Peas and Rice

INGREDIENTS

1 can Pigeon Peas 15.5 oz or  (1 1/2 cup of cooked dry gungo peas (pigeon peas)
¼ cup coconut cream 
2 scallions, chopped
1 -2 garlic clove, finely chopped
3 thyme sprigs
1 tablespoon coconut oil
1 Habanero pepper
3 cups long-grain white rice
3 cups water
2 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS

1. Add water, peas, coconut cream, garlic, scallion, salt, black pepper, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently. 
2. Add rice and whole habanero pepper and return to a boil. Do not cut or break the pepper while it’s cooking in the pot unless you want the dish to be very spicy.  Water level should be about 2 inches above the rice. Stir once or twice during the cooking process and continue to cook on high for 2-3 minutes. 
3. Reduce heat to low, cover and let simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Lift your rice with a fork and discard the thyme stem before serving 

Tip
A Rice cooker is the best pot to use to make this dish.