My Jamaican Rice and Peas

Ingredients: 1/2 pound of dried black eyed peas,1 can coconut milk (not the sweet version!),1 pound long grain rice, such as Uncle Ben’s,1 pound long grain rice, such as Uncle Ben’s,1 cup chopped onion,1/2 teaspoon salt,2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet p,2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet p,2 tablespoons vegetable oil,3 cups additional of water,3 cups water
Instructions:

1. In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add thyme, if using. Stir in peas and 3 cups water. Bring to a boil, reduce heat and cover. Simmer until just tender, about 45 minutes.Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 3 cups water.
4. Mix well and taste; it should be rich and well seasoned. Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.Check occasionally while the rice is cooking.
5. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn. Fluff the rice, and serve with love and gratitude!

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