DISH UP: Rice and Peas

Charmaine Lord | April 22nd, 2014

I can not imagine a feast without rice and peas, otherwise known as the Jamaican coat of arms! It goes perfectly with jerk chicken–even Thanksgiving turkey. A can of coconut milk is essential to this dish (be careful not to buy coconut cream). Turn it down to low, put on a lid and just wait for that sweetness.

RECIPE

  • 1 medium onion
  • 3 cloves garlic
  • 3 springs thyme
  • 3 stems green onion
  • 2 tbsp olive oil
  • 1 whole scotch bonnet pepper
  • 1 can coconut milk
  • 1 can dark red kidney beans (drained)
  • 2 cups rice
  • 2 cups water
  • salt
  1. Heat olive oil in saucepan and add onion.
  2. Add garlic and sauté until translucent.
  3. Add rice and cook for another five minutes.
  4. Add beans and coconut milk and remaining seasoning, thyme, and whole scotch bonnet
  5. Add water and salt. Cover. Cook on low for 20 minutes.
  6. Remove green onion and thyme. Serve hot.