Instructions: Heat oil in heavy saucepan. Add onion and cook over medium heat until soft.

Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and the pigeon peas. Add broth. Bring to a simmer. Season to taste with salt and pepper.

Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat and set aside 15 minutes.

Uncover pan and, using mitts to protect your hands from the steam, remove plastic. Stir rice. Spread out in shallow baking dish to cool.

To serve, remove chili. Fold in green onions, bell pepper and thyme. Taste and adjust seasonings as desired. Return to saucepan, cover and gently reheat.

Fold in remaining 1/4 cup coconut milk and serve.

Note: Pigeon peas are available at markets where Latino, Indian, African or Caribbean foods are sold. If using the dried variety, cook according to package directions before beginning recipe.

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