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 porcje
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 ząbek garlic minced; 0,5 szt. yellow onion finely chopped; 1 szt. scotch bonnet pepper whole, pierced; 3 g fresh thyme; 0,5 łyżeczka allspice berry crushed; 1 łyżeczka salt; 0,25 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 601 kcal

WegańskiWegetariańskiBezglutenowy

Przygotowanie stanowiska

Składniki

250 glong grain rice, rinsed
400 gkidney bean, canned, drained and rinsed
400 mlcoconut milk, full-fat
240 mlwater
2 ząbekgarlic, minced
0,5 szt.yellow onion, finely chopped
1 szt.scotch bonnet pepper, whole, pierced
3 gfresh thyme
0,5 łyżeczkaallspice berry, crushed
1 łyżeczkasalt
0,25 łyżeczkablack pepper

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

65%Ocena

Kalorie: 600,8kcal
Białko: 16,5g
Węglowodany: 82,1g
Tłuszcz: 28g
Błonnik: 10,2g
Cukry: 5,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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