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 servings
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 clove garlic minced; 0.5 pcs yellow onion finely chopped; 1 pcs scotch bonnet pepper whole, pierced; 3 g fresh thyme; 0.5 tsp allspice berry crushed; 1 tsp salt; 0.25 tsp 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.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 601 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 glong grain rice, rinsed
400 gkidney bean, canned, drained and rinsed
400 mlcoconut milk, full-fat
240 mlwater
2 clovegarlic, minced
0.5 pcsyellow onion, finely chopped
1 pcsscotch bonnet pepper, whole, pierced
3 gfresh thyme
0.5 tspallspice berry, crushed
1 tspsalt
0.25 tspblack pepper

Equipment

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

The method

Step by step

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.
About 2 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 25 min
Cook’s note: 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.
About 5 min
Cook’s note: This resting period allows the rice to finish steaming and become fluffy.
8
Fluff the rice and peas gently with a fork before serving.
About 1 min
Cook’s note: Fluffing prevents the rice from clumping together.

Per serving

Nutrition

65%Score

Calories: 600.8kcal
Protein: 16.5g
Carbs: 82.1g
Fat: 28g
Fibre: 10.2g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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