Coconut Rice With Pigeon Peas Recipe

• 1/4 c. extra-virgin extra virgin olive oil
• 1 med onion, finely minced
• 1 x red Scotch bonnet chili, left whole
• 1 1/2 c. uncooked converted rice (such as Uncle Ben's)
• 3/4 c. unsweetened coconut lowfat milk (divided)
• 1 c. cooked pigeon peas (gandules), canned, frzn or possibly dry (see note)
• 2 1/4 c. chicken broth or possibly stock Salt and freshly grnd black pepper
• 1/3 c. finely minced green onions (green part only)
• 1 med red bell pepper, seeded, cored and diced
• 1/2 Tbsp. fresh thyme leaves

Directions