Rice and Peas

Name: Rice and Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 cups long-grain white rice; 1 can canned red kidney beans, rinsed; 1.5 cups unsweetened coconut milk; 1.5 cups water; 2 stems scallions, chopped; 2 garlic cloves, minced; 4 fresh thyme sprigs; 6 berries whole allspice berries; 1 pepper whole scotch bonnet pepper; 1 tsp salt

A classic dish featuring long grain rice simmered in creamy coconut milk with red kidney beans, thyme, and aromatic spices.

35 minEasyServes 6290 cal/serving

CaribbeanSideStovetopVeganVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumCorn-Free

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Ingredients

2 cups long-grain white rice
1 can canned red kidney beans, rinsed
1.5 cups unsweetened coconut milk
1.5 cups water
2 stems scallions, chopped
2 garlic cloves, minced
4 fresh thyme sprigs
6 berries whole allspice berries
1 pepper whole scotch bonnet pepper
1 tsp salt

Instructions

1

Combine 1.5 cups unsweetened coconut milk, 1.5 cups water, 2 stems chopped scallions, 2 minced garlic cloves, 4 fresh thyme sprigs, 6 berries whole allspice berries, 1 pepper whole scotch bonnet pepper, and 1 tsp salt in a medium pot over medium-high heat.
2

Bring the liquid to a simmer and stir in 1 can rinsed canned red kidney beans and 2 cups long-grain white rice.
3

Cover with a tight lid, reduce heat to low, and cook for 20 minutes without lifting the lid.
4

Remove from heat and let sit covered for 5 minutes.
5

Discard fresh thyme sprigs, whole allspice berries, and whole scotch bonnet pepper, then fluff long-grain white rice with a fork before serving.

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Questions

How much time should I plan for Rice and Peas?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 3 (20 minutes): "Cover with a tight lid, reduce heat to low, and cook for 20 minutes without lifting the lid."

What can I use instead of allspice in Rice and Peas?

The entry for Rice and Peas calls for 6 berries whole allspice berries. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use dried beans instead of canned in Rice and Peas?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Rice and Peas uses 1 can canned red kidney beans, rinsed.

Can I make Rice and Peas less spicy?

Yes. The heat in Rice and Peas comes from 1 pepper whole scotch bonnet pepper. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

How long does Rice and Peas keep?

Refrigerate what is left of Rice and Peas within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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