Simple Caribbean Rice and “Peas”

18 Feb

Quickies Chicken recommends serving the Caribbean Mango-Rum Chicken with Caribbean Rice and Peas (see chicken recipe here). Silly me, I was all set to steam some rice and add a handful of green peas at the end of the cooking period. Then I Googled. And had my eyes opened.

Caribbean Rice & Peas: Juicy rice with a lush texture

Caribbean Rice & Peas: Juicy rice with a lush texture

For those of us north of the 49th parallel, ‘peas’ are those round green vegetables that pop out of pea pods. In the Caribbean, ‘peas’ are what we Canadians would call beans. As the chicken was already roasting in the oven, I had little time to settle on a ‘proper’ recipe for the side dish

This simple method was found at Eat Jamaican. Cooked in coconut milk and using red kidney beans, the dish would be ready in about 40 minutes. It was a moist, not-too-rich concoction with just a kick. That might have been because I had no hot peppers on hand. Instead I dropped about three glops of Tabasco hot sauce into the pot once the rice started to simmer.

Pantry ingredients

Pantry ingredients

Simple Caribbean Rice and Peas                                     Serves: 4 – 5

  • 1 – 19 oz can                         red kidney beans
  • 1 – 14 oz can                         coconut milk
  • 2 cups                                    rice (I used parboiled)
  • 1 small                                   onion, chopped
  • 1 clove                                    garlic, chopped
  • 1/4 tsp                                   dried thyme
  • 1 Tbsp                                    oil
  • 1                                              Scotch Bonnet pepper, whole NOT chopped
  •                                                 water

1. Peel & chop the onion and garlic clove.

2. Drain the liquid from the can of kidney beans into a 4-cup measure. Add the can of coconut milk to the measuring cup and then enough water to reach the 4-cup mark.

Bring to a boil.

Bring to a boil.

3.  Place the liquid, beans, onion, garlic, thyme and oil into a large saucepan with a tight-fitting lid. Bring the pot to a boil.

4.  Add the rice, stir well to combine and allow to continue boiling for 1 minute.

5.  Reduce the heat to medium-low. Place the whole Scotch Bonnet on top of the water.

Add rice, cook at a boil for 1 minute. Reduce heat to med-low. Cover.

Add rice, cook at a boil for 1 minute. Reduce heat to med-low. Cover.

6.  Cover the pot and allow the contents to simmer for 30 minutes or until the rice is cooked. Keep a close eye on the pot, stirring occasionally and adjusting the temperature down to avoid the rice and coconut from scorching on the bottom of the pot.

7. Remove the Scotch Bonnet before serving the rice and ‘peas’ with the Caribbean entrée of your choice.

Great complement to Caribbean Mango-Rum Chicken.

Perfect side dish for Caribbean Mango-Rum Chicken

Perfect side dish for Caribbean Mango-Rum Chicken


4 Responses to “Simple Caribbean Rice and “Peas””

  1. Natalia at Hot, Cheap & Easy February 18, 2013 at 12:26 pm #

    Funnily enough, I am making Caribbean beans too today! But Puerto Rican style….must try that coconut!

    • Susan at Savvy Single Suppers February 18, 2013 at 1:46 pm #

      Natalia, would love to share your Puerto Rican-style R & P recipe with my followers if you would be willing. It would certainly add to my knowledge of Hispanic cooking!

    • Susan at Savvy Single Suppers February 18, 2013 at 1:50 pm #

      And thanks, Natalia for your on-going support for the Savvy Single Suppers blog. I appreciate it.


  1. My First Time: Fish Tacos! | Savvy Single Suppers - July 8, 2013

    […] The allspice gives this taco a Caribbean vibe, so serve this meal with a cool crisp salad or a pot of Simple Caribbean Rice and “Peas”. […]

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