Rice & Peas Recipe

Rice & Peas

1. 1

   Prep

   Rinse the rice under cold water until the rinse runs mostly clear (about 1–2 minutes) to remove excess starch. Drain well. Mince the garlic. Rinse and drain the canned kidney beans. If using thyme stems, keep them whole; if using loose thyme leaves, measure about 1 tablespoon.

2. 2

   Toast aromatics

   Place a medium saucepan (with a tight-fitting lid) over medium heat and add the oil. When hot, add the minced garlic and gently sauté for 30–45 seconds until fragrant but not browned.

3. 3

   Combine liquids and seasonings

   Pour in the coconut milk and water, stirring to combine. Add the scallions (leave whole or bruise by folding once to release flavor), thyme sprigs, pimento berries, whole scotch bonnet (do not pierce unless you want more heat), salt, and black pepper. Bring the mixture to a gentle simmer over medium heat.

4. 4

   Add rice and beans

   Once simmering, add the drained rice and the rinsed kidney beans. Stir once to distribute evenly. Return to a gentle simmer. Adjust heat so liquid is barely bubbling.

5. 5

   Cook covered

   Cover the saucepan tightly and reduce heat to low. Cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during this time to keep steam in the pot.

6. 6

   Rest and finish

   Remove the saucepan from heat. Keep covered and let rest for 8–10 minutes to finish steaming. After resting, remove the thyme sprigs, scallions, pimento berries, and scotch bonnet pepper (tuck them aside before serving or discard).

7. 7

   Fluff and adjust

   Use a fork to gently fluff the rice and peas. Taste and adjust seasoning with additional salt and black pepper if needed. If you prefer more herb aroma, finely chop one scallion and stir in as garnish.

8. 8

   Serve

   Transfer to a serving dish and serve hot as a side to jerk chicken, curried goat, or your preferred main. Leftovers keep well refrigerated for 3–4 days.