Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

Needs much less attention than the stove top method.

Ingredients Nutrition

Directions

  1. Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
  2. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
  3. Boil until 4 cups of water remains,(you can drain and measure this).
  4. Heat oven to 350°F.
  5. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
  6. Add rice, peas with liquid, season with salt and pepper.
  7. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.