Heat a small amount of oil in a saucepan.
Add the garlic, the herbs, the spices, the bouillon, tomato paste and the salt.
Stir and add the pigeon peas. Let it fry for a little while.
Add the rest of the water and the coconut milk and bring to a boil.
Add the rest of the ingredients, including the rice (set aside the remaining half of the oil).
Stir regularly to avoid sticking. When all the water has evaporated, cover with a lid and cook over low heat for 15 minutes.
Then stir and add the rest of the oil and cover again. Wait another 5 minutes. Taste the rice, the inner part must be firm but cooked.
If necessary, cover and let it cook for another 5 minutes over very low heat.