Caribbean Rice and Peas
A flavorful and vibrant side dish, Caribbean Rice and Peas combines long-grain rice with kidney beans, coconut milk, and aromatic spices. It's a staple for many Caribbean meals, offering a rich, creamy texture and savory taste. This vegan version captures the authentic essence of the dish.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 601 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 glong grain rice, rinsed
- 400 gkidney bean, canned, drained and rinsed
- 400 mlcoconut milk, full-fat
- 240 mlwater
- 2 clovegarlic, minced
- 0.5 pcsyellow onion, finely chopped
- 1 pcsscotch bonnet pepper, whole, pierced
- 3 gfresh thyme
- 0.5 tspallspice berry, crushed
- 1 tspsalt
- 0.25 tspblack pepper
Equipment
measuring cups · fork · knife · cutting board · measuring spoons · large pot
The method
Step by step
- 1
Combine the coconut milk, water, minced garlic, chopped yellow onion, whole scotch bonnet pepper, fresh thyme sprigs, crushed allspice berries, salt, and black pepper in a large pot or saucepan.
About 2 min
Cook’s note: Be careful when handling scotch bonnet peppers; avoid touching your face and wash hands thoroughly.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
About 10 min
Cook’s note: The simmer helps to infuse the coconut milk with all the aromatic spices.
- 3
Remove and discard the scotch bonnet pepper and thyme sprigs from the pot.
About 1 min
Cook’s note: If you prefer a spicier dish, you can leave the pepper in for longer or gently press it before removing.
- 4
Stir in the rinsed long grain rice and drained kidney beans.
About 1 min
Cook’s note: Rinsing the rice helps remove excess starch, preventing it from becoming too sticky.
- 5
Bring the liquid back to a gentle simmer, then cover the pot tightly and reduce the heat to very low.
About 2 min
Cook’s note: A tight-fitting lid is crucial for proper steam cooking of the rice.
- 6
Cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
About 25 min
Cook’s note: Avoid lifting the lid during cooking to keep the steam trapped inside.
- 7
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to finish steaming and become fluffy.
- 8
Fluff the rice and peas gently with a fork before serving.
About 1 min
Cook’s note: Fluffing prevents the rice from clumping together.
Per serving
Nutrition
- Calories
- 600.8kcal
- Protein
- 16.5g
- Carbs
- 82.1g
- Fat
- 28g
- Fibre
- 10.2g
- Sugar
- 5.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rice and peas in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or vegetable broth to prevent drying out.
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