This flavorful and easy-to-make yellow rice and peas is perfect for a weeknight meal, a weekend potluck, or even a holiday table. The fragrant coconut milk and adobo give the rice a beautiful yellow color, while the peas add texture, a pop of sweetness and protein.
In a medium nonstick pan, heat oil over high heat.
Add onion and sliced hot pepper (if using), cooking until the edges become brown, approximately 3 minutes.
Stir in garlic, green seasoning, adobo, tomato sauce, and carrot, and cook for three minutes.
Add pigeon peas and bell pepper, stirring for 1 minute.
Incorporate washed rice, cooking for an additional 1-2 minutes while stirring.
Pour in the water and coconut milk mixture, adding thyme and butter if using. Stir well to combine.
Increase the heat to high, bringing the mixture to a boil. Once the rice starts appearing on the top, cover the pan, reduce the heat to low, and cook for 20 minutes.
After cooking, leave the cover on for an additional 10 minutes. Fluff the rice and serve warm.