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.