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A bowl of rice and peas with a pot of rice and peas in the background.

Caribbean Rice and Peas

A fool proof recipe for making flavorful rice and peas using coconut milk and kidney beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Side Dish
Cuisine: Caribbean
Calories: 431
Ingredients Method Nutrition

Ingredients
  

  • 1 can Goya red kidney beans
  • 2 cups coconut milk
  • 3 cloves garlic
  • 1 cup water
  • 2 scallions chopped
  • 1 scotch bonnet pepper or habanero pepper
  • 2 sprigs thyme
  • Salt to taste
  • 2 cups par boiled rice

Method
 

  1. Drain peas (Drain liquid from peas into measuring cup)
  2. In a heavy bottom pan on a med - high heat, heat coconut oil and saute garlic and onion for about 2 minutes
  3. Add kidney beans and satue for another two minutes
  4. Add liquid from beans and coconut milk along with thyme and hot pepper
  5. Bring to a boil
  6. Add rice and bring to a boil
  7. Add water
  8. Lower heat, cover and simmer till all liquid has evaporated and rice is fully (approx. 25 minutes) (15 minutes into simmer, take a spatula and fluff the rice a little)
  9. Serve

Nutrition

Calories: 431kcal

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