Rice and Peas

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I had been craving something different as usual and thought to share the experience with you.

When I first created this recipe, I used tinned Red Kidney Beans; it came out tasty, however, I highly recommend using raw Red Kidney Beans. It is a much longer cooking process compared to using a tinned product but the final result is true to the expected colour and flavorsome.

So here we are, my recipe for Rice and Peas

Serves 4

Meal Prep: 50 mins

Cooking Time: 30 – 45 mins

INGREDIENTS:

*US cup size (240 ml = 240 grams)

  • 1 cup* of Raw Kidney Beans
  • 4 cups* of Long Grain easy cook rice
  • 2 cups* of Coconut Milk
  • 2 Spring Onions
  • 2 cloves of Garlic
  • 1 Scotch Bonnet
  • 1 Bay leaf
  • Seasoning: Salt, Thyme, Black Pepper, Ground Pimento and Knorr Chicken Cubes (optional)
  • Plantain (optional but essential)

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METHOD:

  • In a large pot, add 1 cup* of Red Kidney Beans, 6 cups* of Water, 1 clove of Garlic, 1 tsp of Black Pepper and cook on medium-high heat for 50 mins. (Tip: add a cup* of water to the cooking mixture every 15 mins to sink the beans)
  • The beans are fully cooked when they can easily be pierced with a fork or the tip of your finger. (see slideshow)

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  • Once the beans are fully cooked, remove the clove of Garlic from the cooking mixture and add another clove of Garlic, 1 tsp of Thyme, 1 tsp of Salt, 1 tsp of Ground Pimento, 1 whole Scotch Bonnet, 2 flattened Spring Onions, 1 Bay leaf, 2 cups of Coconut Milk, 1 Knorr Chicken cube (optional) and stir into the cooking beans mixture, reducing the heat to medium.

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  • Next, rinse 4 cups* of Long Grain easy cook Rice in warm water, drain, add to the cooking mixture, stir in 5 cups* of water, cover with foil paper and leave to cook for 15 – 20 mins on medium heat.

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  • The rice and peas dish is fully cooked when the rice is soft and can easily be pierced with the tip of your finger.
  • Remove the clove of Garlic, Scotch Bonnet, Spring Onions, mix the rice and peas thoroughly and serve.

TO SERVE:

You can serve it on its own or with Fried Plantain, Mixed Vegetables or Salad as a tasty Vegan option. I chose to serve it with Grilled Spicy Pork Belly, Fried Plantain and a simple crunchy salad; it turned out truly worth the wait, very filling and bursting with flavor. I hope you try out this recipe as it turned out delicious. If you do, please share and tag #RikiCooks on social media. If you need any help or further tips for this recipe, please leave a comment below or message me on Instagram at RikiCooks. 

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