5.0/5 rating (3 votes)

Rice and Peas

Coconut rice with Kidney Beans

  • Heat None
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 30 mins
  • Cook 20 mins
Rice and Peas

Hari says

Rice and peas is a traditional West Indian way to prepare rice. In the Caribbean the peas used for this dish are usually pigeon peas but you can substitute them for kidney beans as I have done in this recipe. The rice come out with a wonderful pink hue from the liquid of the kidney beans and with delicious warming bite. I like to use a block of creamed coconut for this dish because the coconut adds a slight texture which I think is lovely.

This makes a great side dish to have with my Caribbean chicken stew as well as jerk chicken.

  • Ingredients
  • Method
  • 400g tin kidney beans, including the liquid
  • 100g creamed coconut block
  • 200ml warm water
  • 2 cloves garlic, chopped
  • 1 Small onion or 2 stalks scallion, chopped
  • 1 tsp dried thyme
  • 1 tsp salt, or to taste
  • 1/4 tsp black pepper, ground
  • 2500g long grain rice (rinsed and drained)

Method

  1. Drain the liquid from the tin of beans into a measuring cup.
  2. Break the creamed coconut block into the water and add enough warm water to make it to 1L of liquid. Stir to dissolve the coconut.
  3. Pour the liquid, beans, garlic, onion and thyme to wide pan.
  4. Sprinkle inthe salt and black pepper and bring it to the boil.
  5. Add the washed rice and boil on high for a couple of minutes.
  6. Turn heat to the lowest setting, and cook covered until all water is absorbed (about 15 mins).
  7. Remove the lid and leave to sit until the steam rises.
  8. Gently fluff through with a fork and serving.

This goes well with

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