Recipe by LifeIsGood
This is a traditional and spicy side dish. The "peas" refer to beans, kidney beans in this recipe. Scotch bonnet is one of the hottest peppers. If you don't want this to be quite as spicy, you could use habanero or jalapeno peppers. From Food & Wine. Enjoy!
Top Review by Crafty Lady 13
I wasn't sure what to expect from this recipe, but I was pleasantly surprised. I really enjoyed the flavors of the coconut milk, fresh ginger and kidney beans in this dish. Cooking the scotch bonnet pepper in a big piece in the rice gave this dish just a hint of pepper taste, but it wasn't the slightest bit hot. I think I would like to try it with the pepper minced and cooked into the rice, but very good as is. Made for ZWT5. Update: This recipe is in my Top Favorites of 2009 Cookbook.
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 1 1⁄2 tablespoons finely grated fresh ginger
- 2 cups long-grain white rice, such as jasmine
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1⁄2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
- 1 (14 ounce) can unsweetened coconut milk
- 1 1⁄2 cups water
- kosher salt & freshly ground black pepper, to taste
- 4 scallions, thinly sliced
Directions See How It's Made
- In a large saucepan, heat the oil over medium heat.
- Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until coated with the oil.
- Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
- Season with salt and pepper and bring to a boil.
- Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
- Remove the rice from the heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
- Stir in the scallions and season with salt and pepper.
- Discard the Scotch bonnet and serve.