Caribbean

Rice and Peas

Name: Rice and Peas
Total time: 75 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups long-grain rice; 1 cup dried kidney beans (soaked overnight); 1 can (13.5oz) coconut milk; 3 sprigs thyme; 1 whole scotch bonnet pepper; 2 scallions; 3 cloves garlic; 1 tsp allspice

Rice cooked with kidney beans and coconut milk.

75 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

5 steps

1
Boil the beans: Drain the soaked kidney beans. Place them in a large pot with 4 cups of water and crushed garlic. Boil for about 45 minutes until the beans are tender but not mushy.

2
Add flavorings: Pour in the coconut milk, crushed allspice, smashed scallions, fresh thyme, salt to taste, and the whole scotch bonnet pepper (do not burst it). Let it simmer for 5 minutes.
3
Prepare the rice: Rinse the rice under cold water until the water runs clear. Stir the rice into the pot, ensuring the liquid covers the rice by about an inch.
4
Simmer: Bring to a gentle boil, then reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid (or foil underneath the lid) to trap steam.
5
Fluff and serve: Cook undisturbed for 20-25 minutes until the liquid is absorbed and the rice is tender. Remove the pepper and thyme stems, fluff with a fork, and serve.

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