Rice and Peas
Rice cooked with kidney beans and coconut milk.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Rice and Peas to your week, check it against your household's allergens, and build the shopping list automatically.