Bring the flavors of the Caribbean to your table with this delicious and authentic Rice and Peas recipe! Made with fragrant coconut milk and aromatic spices, it’s a crowd-pleaser.
Caribbean Rice and Peas
Caribbean Rice and Peas is a classic dish that is popular throughout the Caribbean islands. Despite its name, the dish is not made with peas, but rather with kidney beans, which are known as “peas” in the Caribbean. This hearty and flavorful dish is a staple in Caribbean cuisine and is often served as a side dish with meat or fish.
The dish is made by first soaking the kidney beans overnight, then boiling them until they are tender. The beans are then combined with coconut milk, thyme, scallions, garlic, and scotch bonnet pepper. The mixture is then cooked with long-grain rice until the rice is tender and fluffy, and the beans are soft and creamy.
The scotch bonnet pepper gives the dish a spicy kick, while the coconut milk adds a creamy sweetness. The thyme and scallions provide a savory and aromatic flavor, making this dish a true Caribbean delight. It is often served with fried plantains or grilled meat, such as jerk chicken or curry goat.
Caribbean Rice and Peas is a comforting and filling dish that is perfect for any occasion, whether it’s a family dinner or a Caribbean-themed party. It is easy to prepare and can be customized to suit your taste preferences. Give this classic Caribbean dish a try and enjoy a taste of the islands!
Is Caribbean rice and peas healthy?
Traditionally, Caribbean rice and peas is made with rice, kidney beans, coconut milk, herbs, and spices. Here are some of the health benefits of the ingredients in Caribbean rice and peas:
Rice: Rice is a good source of carbohydrates and provides energy to the body. Brown rice, in particular, is a good source of fiber and essential nutrients.
Kidney beans: Kidney beans are a good source of protein, fiber, and essential nutrients, such as iron and potassium.
Coconut milk: Coconut milk is rich in healthy fats and provides a creamy texture to the dish. However, it is also high in calories, so it is important to use it in moderation.
Herbs and spices: Caribbean rice and peas is typically flavored with herbs and spices, such as thyme, garlic, onion, and scallions. These ingredients add flavor to the dish without adding extra calories or fat.
To keep Caribbean rice and peas healthy, try using brown rice instead of white rice, reducing the amount of coconut milk used, and serving it with lean protein sources, such as grilled chicken or fish. Adding more vegetables, such as bell peppers, tomatoes, and carrots can also increase the nutrient content of the dish.
What is Caribbean rice made of?
Caribbean rice is a dish that varies across the Caribbean region, but it typically consists of rice, herbs, spices, and sometimes vegetables and/or meat. The exact ingredients and preparation methods can vary from island to island and even from family to family. However, here are some common ingredients and flavors found in Caribbean rice:
- Rice: Rice is the main ingredient in Caribbean rice. Depending on the recipe, either white or brown rice can be used.
- Coconut milk: Coconut milk is often used to cook Caribbean rice, giving it a creamy and slightly sweet flavor.
- Beans: Some versions of Caribbean rice include beans, such as kidney beans, black beans, or pigeon peas, which add protein and fiber to the dish.
- Herbs and spices: Caribbean rice is typically flavored with a blend of herbs and spices, such as thyme, garlic, onion, scallions, and sometimes bay leaves.
- Meat: Some variations of Caribbean rice include meat, such as chicken, beef, or pork, which is typically seasoned with the same herbs and spices used in the rice.
- Vegetables: Caribbean rice can also include vegetables, such as bell peppers, tomatoes, carrots, and peas, which add color, flavor, and nutrients to the dish.
Overall, Caribbean rice is a flavorful and hearty dish that can be enjoyed on its own or as a side dish to complement other Caribbean dishes.
Best Caribbean Rice and Peas Recipe
Servings: 4 Preparation: 10 minutes Cooking time: 1 Hour Calories: 370 Fat: 12g
Ingredients
- 1 cup of long-grain rice
- 1 can of kidney beans (15 oz)
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tsp. of fresh thyme leaves (or 1 tsp. of dried thyme)
- 1 scallion, chopped
- 1 scotch bonnet pepper (optional)
- 2 cups of water or chicken broth
- 2 tbsp. of olive oil or vegetable oil
- Salt and black pepper to taste
Instructions
- Rinse the rice in cold water and drain well.
- Drain the kidney beans and reserve the liquid.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the thyme leaves and scallion to the pot and cook for another 2 minutes.
- Add the rice to the pot and stir well to combine with the onion and garlic mixture.
- Add the coconut milk, reserved bean liquid, and water or chicken broth to the pot. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
- After 20 minutes, add the drained kidney beans to the pot and stir well.
- Add salt and black pepper to taste.
- If using a scotch bonnet pepper, add it whole to the pot (do not chop or pierce it). Let it simmer for another 10-15 minutes until the rice is cooked and the liquid is absorbed.
- Once the rice is done, remove the scotch bonnet pepper (if using) and fluff the rice with a fork.
- Serve hot with your favorite Caribbean dish.
Nutrition:
- Calories: 370
- Protein: 9g
- Fat: 12g
- Carbohydrates: 58g
- Fiber: 7g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 0mg
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Ingredients
- 1 cup of long-grain rice
- 1 can of kidney beans (15 oz)
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tsp. of fresh thyme leaves (or 1 tsp. of dried thyme)
- 1 scallion, chopped
- 1 scotch bonnet pepper (optional)
- 2 cups of water or chicken broth
- 2 tbsp. of olive oil or vegetable oil
- Salt and black pepper to taste
Instructions
- Rinse the rice in cold water and drain well.
- Drain the kidney beans and reserve the liquid.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the thyme leaves and scallion to the pot and cook for another 2 minutes.
- Add the rice to the pot and stir well to combine with the onion and garlic mixture.
- Add the coconut milk, reserved bean liquid, and water or chicken broth to the pot. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
- After 20 minutes, add the drained kidney beans to the pot and stir well.
- Add salt and black pepper to taste.
- If using a scotch bonnet pepper, add it whole to the pot (do not chop or pierce it). Let it simmer for another 10-15 minutes until the rice is cooked and the liquid is absorbed.
- Once the rice is done, remove the scotch bonnet pepper (if using) and fluff the rice with a fork.
- Serve hot with your favorite Caribbean dish.
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