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!!
Peas and Rice
¾ cup red beans
3 ¼ cups water
14 oz can coconut milk
2 cloves garlic
1 medium onion, chopped
¼ tsp pimento
½ tsp black pepper
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. Discard liquid. 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, onion, garlic, pimento, thyme and bouillon; 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.
- You can shorten the cooking time by pressuring the beans for approximately 8-10 minutes.
- If the liquid dries out before the rice is done, add more water. Do this a little at a time, because once water is added it cannot be taken out and rice could become mushy if there is too much liquid. Add a few tablespoons at a time. No more than a quarter cup.
- If you are unable to find wiri pepper or scotch bonnet, substitute by adding ½ tsp red pepper flakes.