Caribbean Coconut Pigeon Pea Rice | Club House for Chefs

Ingredients

• Serves 4
• 1/2 cup (125 milliliters) Vegetable oil
• 1 tbsps (15 milliliters) Club House ® Oregano Leaves
• 1 tbsps (15 milliliters) Club House ® Smoked Paprika
• 1 tbsps (15 milliliters) Club House ® Sea Salt, French Mediterranean
• 4 cups (1 liter) Medium grain white rice
• 4 cans (425 milliliters) Pigeon peas, drained and rinsed
• 4 cans (1600 milliliters) Thai Kitchen Coconut Milk
• 6 cups (1 1/2 liters) Water
• 1 cup (250 milliliters) Tomato sauce
• 2 cups (500 milliliters) Toasted flaked coconut
• 2 pounds (900 grams) Sweet potatoes, peeled, cut into ¾ in (2 cm) cubes (8 cups/2 L)
• 2 cups (500 milliliters) Chopped red bell pepper
• 1 cup (250 milliliters) Chopped onion
• 1 cup (250 milliliters) Finely chopped fresh cilantro, divided
• 1 cup (250 milliliters) Finely chopped pimento-stuffed green olives, divided
• 4 tbsps (60 milliliters) Finely chopped scotch bonnet or habanero chilies, divided
• 3 tbsps (45 milliliters) Club House ® Cumin, Ground
• 1 tbsps (15 milliliters) Club House Garlic Powder