Rice and Peas

A popular side dish, often enjoyed with jerk chicken, curry goat, curry chicken, stew chicken, and more.

Rice and Peas

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Serves: 6

Ingredients

• 1 cup dried kidney beans (rinsed, soaked overnight and drained) or 1 can of pre-cooked kidney beans)

• 3 cups water

• 1 small onion, finely chopped

• 2 scallions, finely chopped

• 3 garlic cloves, minced

• ¾ tsp dried thyme

• 1 Scotch bonnet pepper (optional)

• 2 tsp salt

• 1/5 tsp black pepper

• One 13.5-ounce can unsweetened coconut milk

• 2 cups long-grain white rice

Instructions

1. In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat.

2. Stir in the onion, scallions, thyme, garlic, Scotch bonnet (optional), 2 teaspoons salt and 1/2 teaspoon pepper.

3. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender (about 1 hour if cooking from scratch); adjust the heat as necessary to maintain a gentle simmer.

4. Meanwhile rinse the rice in a sieve until the water runs clear.

5. Once the Coconut Milk has reached a simmer, add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is tender.

6. Remove from the heat and let steam for 10 minutes, then discard the Scotch bonnet if used. Using a fork, fluff the rice and beans. Serve hot.

Pigeon peas, or Blackeye peas can be used as alternatives to Kidney beans.

Serves 6