rice and peas
Coconut milk, thyme and scallions are the main stay for this incredibly delicious dish, add some scotch bonnet peppers and now you have a real rice dish from the islands.
The perfect side dish to Jamaican Jerk Chicken or Curry Goat, or enjoy as a meatless main dish with a simply Caribbean salad or stir fry veggies on the side. It’s Vegetarian, Vegan and gluten-free! Oh Yeah Mon!
Down to some serious business, Rice and beans are a staple in most Caribbean islands as they are inexpensive and and very very nutritious.
Each Caribbean island has their own unique rice dish and everyone thinks their island rice dish is better than the other, but as the saying goes, to each it’s own. Give my recipe a try and let me know how you like it, if you need to add some more salt to your likeness. Go For It, Add your own touch and make it your own.
Make it healthier by using fresh coconut milk or even a light coconut milk along with wholegrain brown rice.
rice and peas
A delicious rice and peas
Save RecipeIngredients
- 2 tbsp coconut or canola oil
- 4 -6 garlic cloves, finely chopped or minced
- 2 scallions, finely chopped
- 4 pimento peppers, finely chopped
- 6 sprigs fresh thyme (DE-stemmed)
- 2 cups parboiled rice, rinsed and drained
- 2 pk vegetable and salad seasoning
- 1 cup dried red kidney beans, boiled or one can of red kidney beans
- ¾ cup reserved water from the boiled beans
- (if using can beans add ¾ cup of tap water)
- 1 cup hot water
- 11/4 cup coconut milk
- ½ teaspoon minced ginger
- ½ tsp salt , add more if needed
- ½ tsp black pepper
- ½ tsp ground allspice
- 1 whole Scotch bonnet chile (habanero) (optional)If using dry beans, please reserve at least 3/4 cup water from beans to use in cooking the rice and peas.
Method
- Heat oil in pot over medium-high heat.
- Add the garlic , scallions , pimento peppers and thyme, stir well and saute for one minute
- Add rinsed rice and continue stirring, add vegetable seasonings and kidney beans and the reserved bean water and stir well. Add water , coconut milk and other seasonings. Add the whole Scotch bonnet pepper. Do not burst or cut the pepper while stirring the pot.
- Stir, bring to a boil, turn heat to very low. Check rice after 15 minutes, if most of the liquid is dried out,add about 2 -3 tablespoon water all over the rice. Gently mix rice together ! Taste and adjust seasonings.
- Cover and let simmer for another 15 - 20 minutes
- The rice should be done in about 30 - 35 minutes.
Notes
If using dry beans, please reserve at least 3/4 cup water from beans to use in cooking the rice and peas. If using can beans, please drain and rinse beans, and add an additional ¾ cup water to pot. DO NOT PRE COOK CAN BEANS. One can of Pigeon Peas can be used as a substitute for red beans
Nutrition
thyme , scallions, peppers and garlic
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