Prep 5 mins
Cook 2 hrs 30 mins
Peas in this recipe refers to beans. This island staple is also known as 'Jamaican coat of arms.' You can add chili to make it spicy if you prefer. No need to soak the kidney beans before cooking in this recipe
- 3⁄4 cup dried red kidney beans, rinsed and drained
- 2 large garlic cloves, crushed
- 1 1⁄4 cups unsweetened coconut milk
- 2 1⁄2 cups long-grain rice
- 3 green onions, finely chopped
- 1 1⁄2 teaspoons fresh thyme, finely chopped
- coarse salt & freshly ground black pepper
- Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
- Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
- Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
- Bring to a boil. Stir once, then reduce heat to low.
- Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
- Let stand, covered, 15 minutes.
- Fluff mixture with a fork, and season with salt and pepper.
I really liked this dish! A great variation on red beans and rice, with the sweetness of coconut milk. I'm Southern so I did have to cook a side of andouille as a side. LOL
This was very tasty and fairly easy to make. The coconut milk gave it a nice subtle flavor. I did add a dash of cayenne for some heat, and seasoned it with some white pepper, as well. Thanks for sharing this simple treat.
This is a great rice and peas dish. It is quick and easy to make. The rice is subtley flavored and has nice texture. I used a can of black eyed peas, as I was out of kidney beans. Thanks so much for sharing Deantini.