Many Caribbean countries have a version of rice and peas. Typically, the dish is cooked in coconut milk or vegetable broth along with aromatics like onions, thyme and peppers. In Trinidad and Tobago the pigeon pea is usually the legume of choice like in this Trinidadian pelau recipe. While in the Jamaican version you’ll most likely get kidney beans.
White rice is commonly used for this dish, however, I’m using brown rice in this recipe. Here are a couple notes about the cook time if you use brown or white rice:
1. Before you begin cooking check the recommended cook time of your brown rice and adjust the overall cook time accordingly.
2. If you use white rice which cooks in about 15 to 20 minutes, let the beans simmer in the coconut milk for about 20 minutes before adding the white rice. Then continue cooking until the rice is fully cooked and the liquid is absorbed.
This recipe is perfect for meal prep; don’t be afraid to freeze it. Try it and let me know what you think.
Prep Time: 5 mins . Cook Time: 30-45 mins . Yield: Serves 6
1 1/2 Cup Brown Rice, uncooked
2 Cup Water/Vegetable Stock
1 Cup Unsweetened Canned Coconut Milk
1 15 Oz Red Kidney Beans, drained
1 Medium Yellow Onion, chopped
1 Celery Stalk, chopped
3 Sprigs Thyme
1 Whole Scotch Bonnet Pepper
1/2 Tbsp Coconut Oil
Salt & Black Pepper to taste
1. In a saucepan heat oil over medium-high heat. Add onions and celery to the pot and sauce for 2 to 3 minutes until fragrant. Add coconut milk, water and thyme to pot.
2. Add uncooked brown rice, beans and whole scotch bonnet pepper.
3. Bring pot to a boil, stir once and reduce to a simmer. Cover and cook for about 45 minutes until liquid is absorbed and the rice is cooked. Do not stir the pot while rice is cooking. After about 20 minutes check rice and add more water if necessary.
4. Switch off heat, let rice stand for about 10 minutes and fluff rice with fork. Serve with vegetables or your favorite protein.