Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, caribbean rice and peas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Or sometimes referred to as "rice and peas" if made with pigeon peas or yellow peas. Here, I used kidney beans instead of the traditional one. What makes this dish so enticing is coconut milk, coupled with scotch bonnet pepper (hot pepper), onions, garlic, thyme. Rice and peas or peas and rice is a traditional food within the West Indian Caribbean islands.
Caribbean Rice and Peas is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Caribbean Rice and Peas is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook caribbean rice and peas using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Caribbean Rice and Peas:
- Get 1 can coconut milk
- Prepare 1 1/2 cup rice
- Get 1 tbsp salt
- Prepare 1 can red kidney beans /gunga peas
- Take 2 stick fresh thyme
- Prepare 1 cup water
- Take 1 pinch black pepper
- Prepare 1 whole scotch bonnet pepper
- Make ready 3 clove fresh garlic
- Make ready 1 tbsp olive oil/sunflower oil
Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal. They are often used in Latin and Caribbean cooking, and can be found canned or dried in many Latin grocery stores. Since pigeon peas are not particularly. This fluffy Jamaican rice dish features authentic Caribbean flavors like fragrant ginger, sweet coconut milk and a kick of Scotch bonnet pepper.
Instructions to make Caribbean Rice and Peas:
- Slice the onions fine and fry until soft in the oil
- Add a sprig of the fresh thyme and cut some scotch bonnet in if you like you food with a bit of heat!!
- Crush the garlic cloves in and continue to fry for a couple mins
- Add the beans/peas.. drain from can
- Seasoning time! Add your salt and pepper.
- Should be smelling real aromatic now,especially with that fresh thyme!!
- Fry until the beans/peas just start to break up a bit, this will add flavour to the finished dish.
- Add your rice and stir
- Add your coconut milk and your water
- Add the whole scotch bonnet and the remainder of your fresh thyme
- Give it a good stir,taste if enough seasoning. Cover your pot and leave to cook on a low heat.
- Should take approx 30-35 mins. You will see once it's done because all the liquid will dry up. Leave to cool and fluff the cooked rice with a fork.
- Note: If you notice the liquid is drying up but the rice is still not fully cook through, just add more water as appropriate,cover the lid and continue to cook.
Since pigeon peas are not particularly. This fluffy Jamaican rice dish features authentic Caribbean flavors like fragrant ginger, sweet coconut milk and a kick of Scotch bonnet pepper. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir. Remove the saucepan from the heat and fluff the rice with a fork. This Jamaican Rice and Peas Recipe is the BEST quintessential Caribbean side with perfectly fluffed rice and delicious red beans with a hint of coconut flavor and spices galore.
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