Louise's Rice and Peas- goes with Yucatan Chicken

A must for any Caribbean inspired menu..

This recipe will serve ten to twelve...
Ingredients:

2 Tbsp canola oil

1 small onion, chopped

1 stalk celery, chopped

½ tsp thyme

1 19-oz can pigeon peas (or red kidney beans)

1 can light coconut milk

Salt and freshly ground pepper

2 cups long grain rice

Directions
Heat oil; sauté onion and celery until soft then add the rice.  Sauté until the grains are all covered with oil; add salt and pepper.  Add enough water to the coconut milk to make 3 cups liquid and add to rice mixture.


Bring to boil; cover and cook over medium heat for about 20 minutes or until rice is tender and liquid is absorbed.