Rice And Peas Recipe

Mak Erot

3 min read

·

Apr 05, 2025

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Rice and Peas Recipe: A Caribbean Delight

This recipe will guide you through making a delicious and authentic Caribbean Rice and Peas dish. This side dish is a staple in many Caribbean countries and is incredibly versatile, perfect for accompanying jerk chicken, fried fish, or even as a standalone vegetarian meal. Let's get cooking!

Ingredients:

• 1 cup kidney beans (red kidney beans are traditional, but you can substitute with other beans like pinto or black beans) - Soak overnight for a softer texture.
• 1 cup long-grain rice - This type of rice holds its shape well and absorbs the flavors beautifully.
• 2 cups water - Adjust according to your rice preference and bean type.
• 1 large onion, chopped - Adds sweetness and depth of flavor.
• 2 cloves garlic, minced - Garlic brings a pungent aroma and taste.
• 1 scotch bonnet pepper, seeded and minced (optional) - Use with caution! This adds a fiery kick. Adjust to your spice tolerance. Alternatively, use a milder pepper like a habanero or even a small jalapeño.
• 1 teaspoon ground allspice - Essential for that authentic Caribbean flavor.
• 1/2 teaspoon ground thyme - Another key aromatic spice.
• 1/4 teaspoon salt - Adjust to taste.
• 1/4 teaspoon black pepper - To enhance the savory notes.
• 2 tablespoons coconut milk (optional) - Adds creaminess and richness.
• 2 tablespoons vegetable oil or coconut oil - For sautéing the vegetables.
• Fresh thyme sprigs (optional) - For added flavor and visual appeal.

Instructions:

1. Prepare the beans: If you soaked your beans overnight, drain and rinse them thoroughly. If not, you can quick-soak them by boiling them for about 10-15 minutes before proceeding.
2. Sauté the aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and scotch bonnet pepper (if using) and sauté for another minute until fragrant. Be careful not to burn the garlic.
3. Add the spices: Stir in the allspice, thyme, salt, and pepper. Cook for another minute, allowing the spices to bloom and release their aromas.
4. Combine the rice and beans: Add the drained kidney beans and rice to the pot. Stir well to combine with the sautéed vegetables and spices.
5. Add water and coconut milk (optional): Pour in the water and coconut milk (if using). Stir everything together.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. If you're using quick-soaked beans, you might need less time.
7. Fluff and serve: Once cooked, remove the pot from the heat and let it stand, covered, for a few minutes. Fluff the rice and peas with a fork before serving. Garnish with fresh thyme sprigs, if desired.

Tips and Variations:

• Adjust the spice level: Control the heat by adjusting the amount of scotch bonnet pepper or using a milder alternative.
• Add other vegetables: Feel free to add other vegetables like carrots, bell peppers, or tomatoes for extra flavor and nutrients.
• Use different beans: Experiment with other beans like black beans or pinto beans.
• Make it vegan: Ensure your coconut milk is vegan-friendly.

Enjoy your delicious homemade Rice and Peas! This recipe is perfect for potlucks, family gatherings, or a weeknight meal. Remember to adjust the seasonings to your personal preference. Let me know in the comments how yours turns out!