Coconut rice and pigeon peas

In this video, I share with you how I make my tasty coconut rice and pigeon peas. It is very versatile and is sure to become one of your favorites. I also include my yummy "Epiz" recipe for your cooking pleasure. Enjoy! 3 cups jasmine rice 6 cups liquid (water or chicken or vegetable stock, coconut milk, water from pigeon peas) 1/2 cup vegetable or canola oil 2 12 oz cans pigeon peas drained 2 12-oz coconut milk 4 tablespoons "Epiz", see recipe below 1 bouquet garni (tied parsley or cilantro and thyme) 2 scotch bonnet peppers, WHOLE flavor enhancers to taste (fresh ground pepper, vegetable base or mirepoix, adobo and green spice) 3 tablespoons unsalted butter Epiz ( 8 cloves garlic, bunch of green onions, cilantro or parsley, thyme, one large diced onion, 1/2 cup vegetable oil), blend in blender or food processor-store in airtight container-will last 3-4 weeks in fridge. Bon appetit!