2 cups of rice
1 cups of pigeon peas, soaked in water overnight
1 tablespoon tomato paste
6 minced cloves of garlic
1/4 cup minced cilantro
1 teaspoon dried oregano
1 diced onion1/2 chopped green bell pepper
1/2 chopped red bell pepper
1 chopped rib of celery.
3 tablespoon olive oil
1 cup coconut milk
2-3 cups of water
2 cups of chicken broth
Soak peas overnight. Rinse well and drain water.
Heat oil in large stew pot over medium-high heat. Add garlic, onion, peppers and celery and saute for 3 minutes. Turn heat to medium.
Add tomato paste and cook 5 minutes.
Add pigeon peas, remaining oil and chicken broth and bring to simmer until peas are soft.
Add 4 cups water and bring to boil.
Add rice and stir occasionally -do not over stir, or the rice will get mushy and you will call your boyfriend upset that you have ruined "everything." Not just your thanksgiving meal, but everything ; )
If mixture is drying out, add extra water until rice is done, about 20-30 minutes.