Step 1

Place a large pot over medium heat and add coconut oil

Step 2

Once the oil is hot, add chopped onions, minced garlic, green onions, bell pepper, parsley, and cilantro.

Step 3

Cook the ingredients by string frequently for about 3 minutes or until the onions are soft.

Step 4

Next, add pigeon peas, carrots, molasses, organic cane sugar, Bragg’s liquid aminos, and vegan bouillon cube. Mix well and let it cook for a minute or two.

Step 5

Add washed brown rice, bay leaf, and scotch bonnet pepper.

Step 6

Pour water and coconut milk and mix well.

Step 7

Bring this mixture to a boil. Once it starts to boil, cover the pot and reduce the heat.

Step 8

Let it cook for about an hour or until the rice is perfectly cooked.