Rice and Peas is a staple in Caribbean cuisine, and today I’m excited to share the recipe that I learned from my aunt and father. This traditional dish combines rice with kidney beans (or gungo peas, depending on the island), cooked in seasoned coconut milk with aromatic herbs and spices. It’s the perfect accompaniment to brown stew chicken, jerk chicken, or even enjoyed on its own.
Ingerdients:
- 3 1/3 cups of Basmati rice
- 300g dried kidney beans
- 2-4 sprigs of thyme
- 1 vegetable stock cube
- 2 fresh bay leaves
- 1-2 spring onion
- 400ml Coconut milk
- 1 garlic clove
- Water
- Fine sea salt
Method:
Soak the Beans:
1.Place the dry kidney beans in a medium-sized mixing bowl and cover them with cold water, ensuring 2–3 inches of water above the beans. Cover the bowl and leave to soak overnight. *The beans will swell overnight, so ensure there is enough water to prevent them from splitting.
Prepare the Beans:
2.After soaking overnight, discard the soaking water and rinse the beans thoroughly to remove any debris. Place the drained beans in a pot. Add the can of coconut milk, thyme, bay leaves, spring onion, garlic, stock cube, and enough water to just cover the beans. Bring the mixture to a boil over medium-low heat and cook slowly until the beans are tender. The cooking liquid should take on the colour of the kidney beans or become slightly darker.
Prep the Rice:
3.While the beans are boiling, prepare the rice. Place the rice in a mixing bowl and wash it thoroughly with cold water until the water runs clear. This process removes excess starch, which helps the rice cook to a fluffy texture. Once washed, drain as much water as possible and set the rice aside.
Combine Rice and Beans:
4.Once the kidney beans are tender (you can test this by squeezing a bean between your fingers—there should be no resistance), add the washed rice to the pot. Stir gently to ensure the beans and rice are evenly mixed.
Add Scotch Bonnet and Steam:
5.Place a scotch bonnet pepper on top of the rice mixture without stirring it in. Cover the pot with a sheet of foil, then place the lid securely on top. Allow the rice to steam for 20 minutes without removing the lid. After 20 minutes, check if the rice is soft. If it isn’t, sprinkle a little warm water over the top and continue steaming until the rice is tender.
Fluff and Serve:
6.Once the rice is tender, remove the lid and foil, fluff the rice gently with a fork, and serve.
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