Rice and peas
The first time I cooked this, I was feeding some West Indian friends. They were very polite and did not comment on my use of ‘peas’ instead of ‘kidney beans’. I live and learn.
Rice and peas
Equipment
- 1 saucepan
Ingredients
- 1 cup long-grain rice (jasmine or basmati)
- 1 cup coconut milk
- 1 cup chicken broth (or water)
- 1 tin red kidney beans (or 1 ½ cups cooked kidney beans)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 1 scotch bonnet pepper (or habanero pepper)
- 2 tbsp vegetable oil
Seasoning - to taste
- 1 tsp rock salt
- 1 tsp black pepper
Instructions
- In a medium-sized saucpan, heat the vegetable oil over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is fragrant.
- Add the rice to the sauce and stir for a couple of minutes until the rice grains are well coated with the oil and begin to toast slightly.
- Pour in the coconut milk and water or chicken broth, and add the thyme and whole scotch bonnet pepper. Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes. Avoid stirring the rice during this time to prevent it from becoming sticky.
- After 15 minutes, add the red kidney beans to the rice, gently stirring them into the mixture. Continue to cook for an additional 5-10 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- Once the rice is cooked, fluff it with a fork and remove the scotch bonnet pepper if you prefer less heat.
- Serve the rice and peas alongside your jerk chicken or other main dishes, garnishing with fresh thyme if desired.
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