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Chef Kwame’s Rice and Peas: Comfort Food with Caribbean Flair
Rice and Peas is one of our absolute favourite Caribbean side dishes (well, that and Chicken Pelau). But honestly? We were always a bit hesitant to tackle it at home. Traditional diaspora dishes often take hours to create, and while we totally appreciate that deep flavor development, we simply don’t have all afternoon to dedicate to cooking—we work full-time, and free time is precious!
So imagine our relief flipping through “My America” and discovering Chef Kwame Onwuachi has beautifully streamlined these beloved Caribbean staples. His Rice and Peas? Done in about 25-30 minutes. Yep, less than half an hour. It’s like a weight has lifted—we no longer have to swing by Auntie Verna’s for our favourite dishes (though, Auntie Verna, if you’re reading this, we still love your cooking!).
Let’s talk real flavor—Chef Kwame’s Rice and Peas (or Peas and Rice depending on which part of the Caribbean you’re from) isn’t just another side dish; it’s an authentic Jamaican vibe on a plate. Think creamy coconut milk, fragrant thyme, and a kiss of heat from Scotch bonnet pepper. Simple enough for a weeknight dinner, yet vibrant enough to feel special every time.
You know we live for easy recipes that don’t compromise on flavor, and this one hits the mark. With just a few steps, you’re on your way to fluffy, coconut-infused jasmine rice studded with tender pigeon peas—each bite taking you straight to the islands.
The Secret Ingredients (and Why They Matter)
Each ingredient in Chef Kwame’s Rice and Peas carries its own weight:
- Pigeon Peas (or Kidney Beans): Earthy and tender, they bring texture and authenticity.
- GGP (Ginger-Garlic Puree): The aromatic MVP—without it, the dish wouldn’t have that signature zing.
- Scotch Bonnet Pepper: Brings just enough heat without overwhelming your tastebuds—flavor first, heat second.
- Coconut Milk: Adds creaminess and depth, creating the lush texture we love.
- Browning: Delivers that rich, savory base and gives the rice its gorgeous color.
Making the Magic Happen (Without Breaking a Sweat)
This recipe keeps it laid back and manageable—soak the pigeon peas (or kidney beans) overnight, then simmer them until tender. You can use canned beans as well, but make sure to rinse them before simmering. Sauté onions and aromatic GGP paste in butter, toast your jasmine rice briefly to lock in flavour, and finally, combine everything together, letting it gently simmer until all those tasty ingredients soak into the rice.
Tips for Perfection
Here’s the tea:
- Rinse your rice thoroughly—it keeps the grains fluffy and prevents clumps.
- Don’t shy away from the Scotch bonnet—it’s essential for authentic flavor (just keep it whole if you prefer less heat).
- Quality coconut milk is key—rich, full-fat coconut milk makes all the difference.
Bottom Line: Delicious Simplicity
✰✰✰✰✰ star TRY
Chef Kwame’s Rice and Peas is uncomplicated Caribbean comfort at its finest. Perfect alongside jerk chicken, curry goat, or whatever’s sizzling in your kitchen tonight. It’s easy, flavorful, and destined to become a regular at your dinner table.
Join the Fête—trust us, this one’s worth adding to your rotation. 🍚🌶️
#ChefKwame #RiceAndPeas #JamaicanRecipes #CaribbeanCooking #MoodyEater #EasyRecipes #HomeCooking #FlavorfulMeals
Caribbean Rice and Peas (or Peas and Rice)
Equipment
- 1 braiser or sauce pan
Ingredients
- ¼ cup dried pigeon peas, or kidney beans; or 1/2 can of pigeon peas (or kidney beans) with liquid
- 3 tablespoons unsalted butter, divided
- 1 yellow onion, medium, diced
- 2 tablespoons GGP*, *Ginger-Garlic Puree
- 1 ½ cups jasmine rice
- ½ cup coconut milk
- 2 tablespoons browning
- 2 fresh thyme sprigs
- 1 inch stem of ginger, peeled
- 1 fresh bay leaf
- 1 red Scotch bonnet pepper
- 1 ½ tablespoons palm sugar
- 2½ teaspoons kosher salt
- 1 package powdered chicken bouillon, such as Knorr (.35 oz), or 2 bouillon cubes
Instructions
Prep Peas 24H Before – Skip these steps if using canned peas
- Cover the peas with a few inches of water and soak overnight in the refrigerator. Drain and rinse well.
- Place the soaked peas in a medium pot with 4 cups of water.
- Bring to a boil over high heat, then reduce heat to a brisk simmer and cook until completely tender, about 20 minutes. Drain the peas, being sure to reserve the liquid, and spread in an even layer on a sheet tray to cool while you make the rice. (Add water to the pigeon pea liquid if necessary to get 2 cups.)
Preparing Rice and Peas
- In a medium pot over medium heat, melt 2 tablespoons of butter.
- Add the onion and saute until tender, about 10 minutes, then add the GGP and cook for 5 minutes more, stirring often.
- While the GGP cooks, rinse the rice in a fine-mesh strainer until the water is clear. Add the rice to the pot and cook, stirring often, until toasted, about 5 minutes.
- Add the remaining ingredients and 1 tablespoon butter. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook until the liquid has been absorbed, 18 minutes.
- Remove the pot from heat and let rest, covered, for 5 minutes, then uncover.
- Remove and discard the thyme, ginger, bay leaf, and Scotch bonnet (being careful not to puncture it). Fluff with a fork and let sit uncovered, 5 minutes more.
- Fold in the remaining tablespoon of butter and season to taste with salt.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
