Side Dish

Caribbean Rice and Peas

Name: Caribbean Rice and Peas
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 racions
Cuisine: caribbean
Ingredients: 250 g long grain rice rinsed; 400 g kidney bean canned, drained and rinsed; 400 ml coconut milk full-fat; 240 ml water; 2 gra garlic minced; 0,5 u yellow onion finely chopped; 1 u scotch bonnet pepper whole, pierced; 3 g fresh thyme; 0,5 ct allspice berry crushed; 1 ct salt; 0,25 ct black pepper

A flavorful and vibrant side dish, Caribbean Rice and Peas combines long-grain rice with kidney beans, coconut milk, and aromatic spices. It's a staple for many Caribbean meals, offering a rich, creamy texture and savory taste. This vegan version captures the authentic essence of the dish.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 601 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

250 glong grain rice, rinsed
400 gkidney bean, canned, drained and rinsed
400 mlcoconut milk, full-fat
240 mlwater
2 gragarlic, minced
0,5 uyellow onion, finely chopped
1 uscotch bonnet pepper, whole, pierced
3 gfresh thyme
0,5 ctallspice berry, crushed
1 ctsalt
0,25 ctblack pepper

Estris

measuring cups · fork · knife · cutting board · measuring spoons · large pot

Elaboració

Pas a pas

1
Combine the coconut milk, water, minced garlic, chopped yellow onion, whole scotch bonnet pepper, fresh thyme sprigs, crushed allspice berries, salt, and black pepper in a large pot or saucepan.
Uns 2 min
Nota de cuina: Be careful when handling scotch bonnet peppers; avoid touching your face and wash hands thoroughly.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Uns 10 min
Nota de cuina: The simmer helps to infuse the coconut milk with all the aromatic spices.
3
Remove and discard the scotch bonnet pepper and thyme sprigs from the pot.
Uns 1 min
Nota de cuina: If you prefer a spicier dish, you can leave the pepper in for longer or gently press it before removing.
4
Stir in the rinsed long grain rice and drained kidney beans.
Uns 1 min
Nota de cuina: Rinsing the rice helps remove excess starch, preventing it from becoming too sticky.
5
Bring the liquid back to a gentle simmer, then cover the pot tightly and reduce the heat to very low.
Uns 2 min
Nota de cuina: A tight-fitting lid is crucial for proper steam cooking of the rice.
6
Cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
Uns 25 min
Nota de cuina: Avoid lifting the lid during cooking to keep the steam trapped inside.
7
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Uns 5 min
Nota de cuina: This resting period allows the rice to finish steaming and become fluffy.
8
Fluff the rice and peas gently with a fork before serving.
Uns 1 min
Nota de cuina: Fluffing prevents the rice from clumping together.

Per ració

Nutrició

65%Puntuació

Calories: 600,8kcal
Proteïnes: 16,5g
Hidrats de carboni: 82,1g
Greixos: 28g
Fibra: 10,2g
Sucre: 5,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover rice and peas in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on the stovetop with a splash of water or vegetable broth to prevent drying out.