Yield: 6 to 8 Servings
Dried Split Peas - 200g
Pimento Pepper - 1/8 cup (finely chopped)
Diced Carrot - 1 1/2 cups
Diced Pumpkin - 1 1/2 cups
Diced Onion - 1/4 cup
Garlic - 1 tbsp (finely chopped)
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Scallions - 1/4 cup (finely chopped)
Scotch Bonnet Pepper - to taste (finely chopped)
Margarine - 4 oz
Uncooked Rice - 3 cups
Salt - to taste
Black Pepper - to taste
Wash split peas.
Submerge in boiling water and allow to cook over low heat until tender (about 30 minutes). You want the peas to mash up in your hand when squeezed together.
Once the peas is ready, add all the remaining ingredients.
Stir until margarine is fully dissolved.
Cover mixture with water.
Cover pot and allow to cook over medium heat until rice is fully cooked (about 25-30 minutes) ensuring to check periodically to ensure the bottom of the pot isn’t burning. You might have to add more water depending on the size of your pot and the level of heat it is cooking on.
Once rice is cooked, taste for salt and enjoy!