1. Introduction

Rice and peas is a classic Caribbean dish that’s both delicious and comforting. Despite its name, this dish typically features rice cooked with kidney beans (also known as “peas” in the Caribbean), coconut milk, and aromatic herbs and spices. It’s a staple in many Caribbean households and is often served as a side dish or main course alongside grilled or stewed meats, fish, or vegetables.

2. Ingredients

To make rice and peas, you’ll need the following ingredients:

  • 1 cup of long-grain white rice
  • 1 cup of canned kidney beans, drained and rinsed
  • 1 cup of coconut milk
  • 1 cup of water
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 sprig of fresh thyme
  • 1 scotch bonnet pepper (optional, for heat)
  • Salt and black pepper to taste
  • 2 tablespoons of vegetable oil or coconut oil

3. Recipe Instructions

Step 1: Prepare the Rice

  • In a large saucepan or pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 2-3 minutes.

Step 2: Add the Rice and Peas

  • Add the long-grain white rice to the pot and stir to coat it in the oil, onion, and garlic mixture. Cook for an additional 1-2 minutes to lightly toast the rice.

Step 3: Add the Liquid

  • Pour in the coconut milk and water, and add the drained and rinsed kidney beans to the pot. Stir well to combine all the ingredients.

Step 4: Season the Dish

  • Add the sprig of fresh thyme and whole scotch bonnet pepper (if using) to the pot. Season with salt and black pepper to taste, stirring to incorporate the seasoning evenly.

Step 5: Cook the Rice and Peas

  • Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let the rice and peas simmer gently for about 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.

Step 6: Serve and Enjoy

  • Once the rice is cooked, remove the pot from the heat and discard the thyme sprig and scotch bonnet pepper. Fluff the rice with a fork to separate the grains, then transfer it to a serving dish. Serve the rice and peas hot as a side dish or main course, alongside your favorite Caribbean-inspired dishes.

4. Tips for Serving

  • Rice and peas pairs well with a variety of Caribbean dishes, including jerk chicken, curry goat, stewed fish, or fried plantains.
  • Garnish the rice and peas with fresh chopped parsley or cilantro for added flavor and color.
  • For extra creaminess, you can substitute some of the water with additional coconut milk.

5. Storage Tips

  • Leftover rice and peas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the microwave or on the stovetop before serving.

6. Conclusion

Rice and peas is a beloved Caribbean dish that’s both hearty and flavorful. With its creamy coconut milk base, tender kidney beans, and aromatic herbs and spices, this dish is sure to transport you to the sunny shores of the Caribbean with every bite. Whether served as a side dish or main course, rice and peas is a delicious addition to any meal and is sure to become a favorite in your culinary repertoire. Enjoy!


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