The dish is made with rice and any available legume, such as kidney beans, pigeon peas (known as gungo peas), or cowpeas, the combination of grain and a legume, but is called rice and peas regardless of whether beans are used.
Ingredients
- It is common to use 1 can (19oz) kidney beans, including liquid (personally, none of us like kidney beans so we use Goya Foods Green Pigeon Peas in a can, 15-Ounce, rinsed), but you can also use cowpeas or whatever legume you have on hand
- 1 can (14 oz) coconut milk
- Water (approx 1-2/3 cups)
- 2 cloves garlic, chopped
- 1 small onion and/or 2 scallions, chopped
- 1 tsp dried thyme
- 2 tsp salt, to taste
- 1 tsp black pepper
- 2 cups long grain rice (rinsed and drained)
- optional – Scotch bonnet pepper
- optional – saffron threads
Method
1. Drain the liquid from the can of beans into a measuring cup and
add the can of coconut milk and enough water to make four cups of liquid
2. Add liquid, beans, garlic, chopped onion and thyme to large pot
3. Add salt and black pepper. Bring to a boil.
4. Add rice and boil on High for 2 minutes.
5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min). Optional, to make it hot, you can add a whole scotch bonnet pepper on the liquid and then remove before serving and you can also add some crushed saffron threads, about a pinch.
6. Fluff with fork before serving.