Rice and Peas
This flavorful rice and peas dish is a classic Caribbean recipe made with coconut milk, kidney beans, and aromatic spices.
Ingredients - Serves 6
- Green onions - 2 stalks, chopped (for garnish)
- Water - 2 cups
- Black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Scotch bonnet pepper - 1, whole
- Thyme - 1 teaspoon, dried
- Garlic - 2 cloves, minced
- Onion - 1 medium, finely chopped
- Kidney beans - 1 can (15 oz), drained and rinsed
- Coconut milk - 1 can (13.5 oz)
- Long-grain white rice - 2 cups
Let's Get Started
- In a large pot, heat some oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the rice, coconut milk, kidney beans, thyme, Scotch bonnet pepper, salt, black pepper, and water to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the Scotch bonnet pepper before serving.
- Garnish with chopped green onions.
- Serve hot as a side dish with your favorite main course.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 8g
- Sodium: 500mg
- Sugar: 2g