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Coconut Rice And Peas Recipe

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Coconut Rice and Peas Recipe Coconut rice, Side dishes easy, Rice
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Description

Coconut rice and peas is a classic Caribbean dish that is both filling and flavorful. Made with coconut milk, kidney beans, and aromatic spices, this dish is perfect for those who love a little bit of heat and a lot of flavor. This recipe is easy to make and is perfect for those who want to add a little bit of the Caribbean to their mealtime.

Prep Time

The prep time for this dish is around 10 minutes. This includes all the preparation for the ingredients and equipment.

Cook Time

The cook time for this dish is around 30 minutes. This includes the time it takes to cook the rice and peas and to prepare the coconut milk.

Ingredients

  • 2 cups of long-grain rice
  • 1 can of kidney beans (15 oz)
  • 1 can of coconut milk (13.5 oz)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 scotch bonnet pepper, diced
  • 1 tsp of thyme
  • 1 tsp of allspice
  • 1 tsp of salt
  • 2 tbsp of vegetable oil
  • 2 cups of water

Equipment

  • A large pot with a lid
  • A wooden spoon
  • A measuring cup
  • A can opener
  • A knife
  • A cutting board

Method

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the diced onions, minced garlic, and diced scotch bonnet pepper to the pot and sauté until the onions are translucent.
  3. Add the thyme, allspice, and salt to the pot and stir to combine.
  4. Drain and rinse the kidney beans and add them to the pot with the onion mixture.
  5. Add the rice to the pot and stir to combine with the onion and bean mixture.
  6. Add the coconut milk and water to the pot and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  8. Simmer the rice and peas for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
  9. Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes.
  10. Fluff the rice with a fork and serve.

Notes

  • For a milder version of this dish, use a jalapeno pepper instead of a scotch bonnet pepper.
  • If you don't have kidney beans, you can use black beans or pinto beans instead.
  • If you want to add some extra flavor, you can add some chopped cilantro to the dish before serving.

Nutrition Info

  • Calories: 435
  • Protein: 9g
  • Fat: 18g
  • Carbohydrates: 63g
  • Fiber: 5g
  • Sugar: 2g
  • Sodium: 389mg

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • Use a wooden spoon to stir the rice and peas to prevent the rice from sticking to the bottom of the pot.
  • If you want to make this dish ahead of time, you can cook the rice and peas and then store them in an airtight container in the fridge for up to 3 days.
  • When reheating the dish, add a little bit of water or coconut milk to prevent the rice from drying out.
  • For an extra kick of flavor, serve the dish with a side of hot sauce.

Enjoy your delicious and flavorful Caribbean meal!


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