Rice & Peas Tray Recipe

Name: Island Foods Express Rice & Peas Tray Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 cups long-grain white rice; 2 cups canned red kidney beans (or pigeon peas), drained and rinsed; 14 fl oz coconut milk (full fat); 2 cups water; 4 stalks green onions (scallions), chopped; 3 sprigs fresh thyme sprigs; 3 cloves garlic cloves, minced; 1 whole scotch bonnet or habanero pepper; 1 tsp allspice (pimento) berries, crushed (optional); 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil or butter; 2 tbs fresh parsley or cilantro, chopped; 4 wedges lime wedges (optional)

Inspired by Island Foods Express

Time55m

Serves6

Make Rice & Peas Tray Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Peas

3 cups Long-grain white rice

2 cups canned red kidney beans (or pigeon peas), drained and rinsed

14 fl oz coconut milk (full fat)

2 cups water

4 stalks green onions (scallions), chopped

3 sprigs fresh thyme sprigs

3 cloves Garlic cloves, minced

1 whole scotch bonnet or habanero pepper

1 tsp allspice (pimento) berries, crushed (optional)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil or butter

Garnish & Finish

2 tbs fresh parsley or cilantro, chopped

4 wedges lime wedges (optional)

Method

Rice & Peas

Rinse rice

Place the long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess starch. Drain well (about 1–2 minutes).

Prepare aromatics and beans

Chop the green onions, strip thyme leaves from stems (reserve stems), and mince the garlic. If using canned beans, drain and rinse them. Keep the scotch bonnet whole (do not pierce) so it flavors the rice without making it excessively hot; you can split it if you want more heat.

Sauté aromatics (optional)

In a 12-inch heavy skillet or medium saucepan with a tight-fitting lid, heat 1 tablespoon vegetable oil or butter over medium heat until shimmering. Add the chopped green onion (reserve a little for garnish) and minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in the crushed allspice if using.

Combine liquids and seasonings

Add the drained beans, rinsed rice, coconut milk (14 fl oz), and 2 cups water to the pot. Tuck in the whole scotch bonnet pepper and add the thyme sprigs (or leaves), reserved thyme stems, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Stir gently to combine. Do not break the scotch bonnet.

Bring to a simmer

Increase heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce heat to low so the liquid barely simmers. Cover the pot tightly with the lid.

Cook the rice

Let the rice simmer covered for 18–22 minutes without lifting the lid. Start checking at 18 minutes: tilt the lid to see if liquid is absorbed and rice is tender. If there is still liquid, continue cooking 2–4 minutes more. The rice should be cooked through and the liquid absorbed.

Rest and finish

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. Remove the whole scotch bonnet and thyme sprigs (if you used whole sprigs and do not want stems). Fluff the rice gently with a fork to separate grains and evenly distribute the beans and aromatics.

Garnish & Serve

Transfer the rice & peas to a large oven-safe tray (if serving buffet-style) or leave in the pot. Sprinkle the chopped parsley or cilantro and the reserved chopped green onion over the top. Serve with lime wedges on the side for squeezing. Keep the scotch bonnet aside — if pierced earlier it will be hot; advise guests to remove before eating.