Rice and Peas

Name: Rice and Peas
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 1 cup dried pigeon peas or 1 cup kidney bean; 4 cups water; 3 cups coconut milk; 2 tablespoons fresh thyme; 2 green onions, finely chopped; 1 hot chili pepper, seeded and chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1 tablespoon margarine; 2 1/2 cups rice (long grain white)

(3)

Recipe by CraftScout

This is a Jamaican dish I found in Extending the Table. The servings size is for a main dish serving, but this can also be a side dish for barbecued or jerk chicken. This recipe starts with soaking dried beans overnight, but that is not reflected in the times.

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READY IN: 1hr 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

cup dried pigeon peas or 1 cup kidney bean
4

cups water
3

cups coconut milk
2

tablespoons fresh thyme
2

green onions, finely chopped
1

hot chili pepper, seeded and chopped
2

garlic cloves, minced
¹⁄₂

teaspoon salt
1

tablespoon margarine
2 ¹⁄₂

cups rice (long grain white)

DIRECTIONS

In a large saucepan, soak the beans in the water overnight.
Using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. Beans should remain whole.
Add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
Add the rice. Stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
Serve with a green salad and fried plantains, or with barbecued chicken.

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