Jump to recipe
Is it rice and peas or peas and rice?? That’s the life long debate between Guyanese and the Jamaicans and Trinidadians. I say, who cares? Potato…Potahto. Rice is a main part of Caribbean food. It’s usually Rice with______ for lunch or dinner. After 30 years on this earth and eating rice almost every day, I have yet to grow tired of eating it. Even though I don’t need to eat rice every day, a few members of my family will throw mini hissy fits if rice isn’t present. Peas and rice is usually served with some type of stew such as oxtail or brown stewed chicken. The combination is fricking awesome! I will be making jerk chicken wings to serve with this and a side salad. Lunch will be great!!
- ¾ cup kidney beans
- 3 ¼ cups water
- 14 oz can coconut milk
- 2 cloves garlic
- 2 scallion, chopped
- 10 sprigs thyme
- 2 ½ cup long grain rice
- 1 wiri pepper or ¼ of a scotch bonnet pepper
- Place beans in a bowl and cover with water. Soak overnight. Drain.
- Add beans with 3 cups water in a large pot and bring to a boil. Cook until tender. I’ve found that the cook time for beans varies from batch to batch, so cook these until you’re able to smash them easily with your fingers, but still firm.
- When beans are tender, add coconut milk, garlic, scallion, thyme and pepper; bring to a boil.
- Add rice, stir well then lower the heat. Cover pot and simmer for 20-25 minutes. Rice should be soft but not mushy. Fluff with a fork, then serve.