Coconut Rice and Pigeon Peas

Yields
Serves 8

Recipe from Nina Compton, Bywater American Bistro, New Orleans

1 cup diced bacon 

2 tablespoons minced ginger

¾ cup diced onion 

⅔ cup diced red bell pepper 

½ cup diced celery 

1 tablespoon diced habanero

1 bay leaf 

2 tablespoons salt 

1 pound frozen pigeon peas  (or substitute frozen black-eyed peas)

5 cups chicken stock, divided

2 cups jasmine rice 

1 (14-ounce) can coconut milk

In a medium stock pot over medium heat, cook bacon until fat renders. Add ginger, onion, bell pepper, celery, habanero, bay leaf, and salt. When vegetables are tender, add peas and half the stock; simmer over low heat for 15 minutes.
Add remaining stock, rice, and coconut milk; simmer 20 minutes more. Remove from heat and cover with plastic wrap until rice and peas are tender, about 10 minutes.

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