Rice & Peas
Posted by Gail | Filed under Gail Cooks!
This is a staple in every Jamaican household. When I was growing it you had to soak the peas and grate the coconut to squeeze out the coconut milk. Life is so much simpler now, and a pot of rice and peas takes no time flat.
Other West Indian islands have similar dishes, most of which they refer to as peas and rice. And they use real peas. Jamaicans being the rule-breakers that they are, usually use red kidney beans, although gungo peas make a nice alternative. And we put the rice first in the title because there’s more rice than peas. Duh!
The scotch bonnet pepper is an important ingredient. I like to use Grace’s scotch bonnet (I get it at my local No Frills). It has a little less heat because the manufacturer does use the seeds where all the burn resides. Other recipes may tell you that you can sub in other types of pepper. Don’t believe them. If you decide to use the real thing, please be very careful when cutting the pepper. Only use the flesh, not the seeds, and err on the side of conservative. Scotch bonnets are some of the hottest peppers going. They’ll take the skin off your hands if you’re not careful.
I’m pretty particular about the rice I use. I only use Uncle Ben’s converted for this dish. If you sub in other rice, I don’t guarantee the outcome since converted rice cooks much faster than other types of rice. BTW, did you know that converted rice has a lot more nutrients and less starch than white rice, while still giving the white rice texture and taste?
Gail’s Easy Peasy Rice & Peas
- 1 can (540 ml) red kidney beans
- 300 ml coconut milk
- 4 stalks green onions chopped
- 1 tsp dried thyme
- 1 tsp Grace’s scotch bonnet sauce
- ½ tsp salt, or to taste
- 2 cups Uncle Ben’s converted rice
Pour the red kidney beans, juice and all, into a pot. There will be bean stuff still in the bottom of the can. Fill the can 2/3 of the way with water, and mix to get all the stuff off the bottom. Add to the pot.
Add all the other ingredients except the rice. Bring to a boil.
Add rice to boiling mixture and stir. Turn the temperature down to low and cover.
After about 10 minutes (just enough time to clean up the mess you made) stir the mixture again and turn off the burner, but leave the covered pot on the warm burner. The rice will continue to cook, soaking up the rest of the liquid.
It’ll be all done in about half an hour.