Rice & Peas Recipe

Rice & Peas

1. 1

   Prep ingredients

   Rinse the rice under cold water until the water runs mostly clear to remove surface starch. If using canned kidney beans, drain and rinse them well. Chop the scallions and mince the garlic. Remove leaves from thyme sprigs if using fresh.

2. 2

   Sauté aromatics

   Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add chopped scallions and minced garlic and sauté 1–2 minutes until fragrant but not browned.

3. 3

   Combine liquids and seasonings

   Pour in the coconut milk and 1 3/4 cups water; stir to combine. Add the drained beans, thyme sprigs (or dried thyme), 3 allspice berries (or 1/4 tsp ground allspice), whole scotch bonnet pepper, and the quarter cup of onion (if using). Stir in 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring the mixture to a gentle simmer.

4. 4

   Add rice and simmer

   Once the liquid is simmering, add the rinsed rice and stir once to distribute evenly. Return to a simmer, then reduce heat to low so the pot is at a gentle simmer. Cover with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender.

5. 5

   Rest and finish

   Remove the pot from heat and let it sit, covered, for 5–10 minutes to steam. Do NOT burst the scotch bonnet pepper; it should infuse flavor without making the dish overly hot. After resting, remove and discard the thyme sprigs, scotch bonnet pepper, whole allspice berries, and any large onion pieces if used. Fluff the rice gently with a fork to separate the grains and evenly distribute the peas/beans.

6. 6

   Adjust seasoning and serve

   Taste and adjust seasoning with more salt and pepper if needed. Spoon onto a serving dish and garnish optionally with extra chopped scallion. Serve warm as a traditional side.