Coconut Rice with Peas

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.

2 tablespoons coconut oil

1 cup finely diced onion

2 cups long-grain rice, washed and drained

½ teaspoon salt

1 tablespoon grated ginger

½ cup coconut milk

1 cup cooked peas

3 tablespoons toasted coconut

Directions at cooking.nytimes.com

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