Rice and Peas: A Flavorful Caribbean Classic
Rice and peas is a staple in Caribbean cuisine, often served as a side dish with jerk chicken, curry goat, or fish. This vibrant dish is packed with flavors from coconut milk, spices, and herbs, making it the perfect accompaniment to any meal. Whether you’re cooking for a family dinner or a special gathering, this recipe will be a hit with everyone. Here’s how you can prepare this delicious, comforting dish!
Serves: 6
Ingredients
- ¾ cup dried kidney beans
- 1 tin coconut milk
- 3 cups long-grain white rice
- 4 garlic cloves, crushed
- 2 stalks scallion, chopped
- 3 sprigs thyme
- 1 scotch bonnet pepper (whole, preferably green)
- A small piece of ginger, crushed
- ½ tsp pimento berries
- 1 tsp Tropical Spices All-purpose Seasoning (available at Tropical Spice Shop)
- 2 tsp salt
- 1 cup water
Method/Instructions
Step 1: Preparing the Beans
Start by washing the dried kidney beans and soaking them in plenty of water. Ideally, let them soak overnight to reduce the cooking time. If you’re short on time, a few hours will do, but overnight is preferred for softer beans.
Step 2: Cooking the Beans
In a large pot, add the soaked beans along with the water they were soaked in. To this, add the crushed garlic, 1 cup of water, and bring everything to a boil over medium heat. Once boiling, lower the heat and let it simmer for 40-50 minutes, or until the beans are tender. For a quicker option, use a pressure cooker to cook the beans for 15-20 minutes.
Step 3: Flavoring the Pot
Once the beans are cooked and tender, it’s time to add the flavor! Stir in the coconut milk, thyme, chopped scallion, pimento berries, ginger, Tropical Spices All-purpose Seasoning, salt, and the whole scotch bonnet pepper (don’t cut it; just leave it whole for flavor). Taste the mixture and adjust the seasoning if necessary.
Step 4: Adding the Rice
Wash the rice thoroughly to remove excess starch, then add it to the pot with the beans and coconut mixture. Make sure the liquid level is about 1 inch above the rice. Use a fork to stir gently, ensuring the beans are evenly distributed throughout the rice.
Step 5: Cooking the Rice
Cover the pot and bring everything to a boil again. Once it’s boiling, reduce the heat to low and let it cook for about 20 minutes, or until all the liquid has been absorbed by the rice. After that, turn the heat down to the lowest setting and let the rice simmer for another 10 minutes. This step allows the rice to become tender and infused with all those wonderful flavors.
Step 6: Final Touches
Once the rice is cooked, remove the scotch bonnet pepper (if you prefer not to have it in the dish) and fluff the rice with a fork. The beans and rice should be perfectly cooked, and the coconut milk will give it a creamy, rich texture.
Serving Suggestions
Rice and peas is typically served with jerk chicken, curry goat, or fish, but it can also stand on its own as a vegetarian dish. Pair it with a side of sautéed vegetables or a fresh salad to make a complete meal. The heat from the scotch bonnet pepper adds a wonderful kick, so feel free to adjust the amount or remove it entirely if you prefer a milder version.
Pro Tips
- If you’re looking to save time, use canned kidney beans, though the soaking and cooking of dried beans brings a more authentic taste.
- For extra depth of flavor, try adding a small piece of dried pimento or allspice berries when cooking the beans.
- The longer you let the rice rest after cooking, the better it tastes—this allows all the flavors to meld together.
Enjoy your Caribbean-inspired Rice and Peas, a perfect blend of savory, spicy, and creamy flavors that will transport your taste buds straight to the islands! For high-quality spices and seasonings, be sure to check out Tropical Spices at Tropical Spice Shop.