Caribbean Rice and Peas (or Peas and Rice)
Rice and Peas is one of our absolute favourite Caribbean side dishes (well, that and Chicken Pelau)
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.