Rice & Peas + Roti Tray Recipe

Rinse and prep rice

Place the 2 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well and set aside.

Sauté aromatics

In a medium saucepan over medium heat, warm 1 tablespoon vegetable oil. Add the minced garlic and chopped green onion (reserve a little green onion for garnish if desired). Sauté for 30–45 seconds until fragrant but not browned.

Add beans, liquids and seasoning

Add the drained kidney beans, 1 1/2 cups coconut milk and 1 1/4 cups water to the saucepan. Stir in the thyme sprigs, whole scotch bonnet pepper (keep whole so it flavors without making it too hot; pierce once with a fork if you want a touch more heat), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring mixture to a gentle simmer.

Cook rice

Stir in the rinsed rice, then bring the pot back to a gentle simmer. Reduce heat to low, cover with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the liquid is absorbed and rice is tender. Do not lift the lid during cooking if possible.

Finish and fluff

Turn off the heat and let the rice rest, covered, for 8–10 minutes. Remove and discard the thyme sprigs and whole scotch bonnet pepper (or transfer to guests who want extra heat). Fluff the rice gently with a fork. Taste and adjust seasoning with more salt if needed. Stir in chopped cilantro if using and reserved green onion.

Make the dough

In a large bowl combine 3 cups all-purpose flour, 1 teaspoon salt and 1/2 teaspoon baking powder (if using). Make a well in the center and add 2 tablespoons vegetable oil and 1 cup warm water gradually, mixing with your hand or a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour, a tablespoon at a time. Form into a ball.

Rest

Place the dough back in the bowl, brush lightly with oil, cover with a damp cloth or plastic wrap and let rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Divide and roll

Divide the dough into 6 equal pieces (about 80–90 g each). Roll each piece into a tight ball, then flatten slightly. On a lightly floured surface, roll each ball into a circle about 7–8 inches (18–20 cm) in diameter, turning and dusting with flour as needed to prevent sticking.

Cook roti

Heat a heavy skillet or cast-iron pan over medium-high heat. When hot, place a rolled roti on the dry skillet. Cook 30–45 seconds until small bubbles form on the surface and underside has pale brown spots, then flip. Cook second side 30–45 seconds. For slight puffing and golden brown spots, press gently with a spatula and flip again if needed. Brush the cooked roti lightly with butter or ghee. Repeat with remaining rotis, adding a little oil to the pan if they begin to stick.

Keep warm

Stack cooked rotis and keep them wrapped in a clean kitchen towel or in a low oven (about 200°F / 95°C) to stay warm while finishing the batch.

Transfer the rice & peas to a serving tray. Arrange the rotis alongside or roll rotis and place in a warmed tray. Brush an extra bit of butter or ghee over rotis just before serving. Garnish the rice with chopped cilantro and scatter reserved green onion over the top. Serve with lime wedges on the side for squeezing over the rice.

Notes on heat and make-ahead: The whole scotch bonnet flavors the rice without overwhelming immediate heat; if you prefer milder, omit it. Rice can be made a day ahead and reheated with a splash of water and a short steam in a covered pot. Dough can be prepared ahead and refrigerated for up to 24 hours; bring to room temperature before rolling.