Rice And Peas Recipe | Recipes By Chef Ricardo

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and effort.

Soak red kidney beans in water for 24 hours in the fridge.

Cook the soaked beans in a medium pot with water for 1 hour until soft.

Check the beans for softness after about 1 hour and 20 minutes of cooking.

Add OM coconut milk to the pot with the beans.

Add fresh thyme and a scotch bonnet pepper to the pot.

Chop and add two stalks of spring onion and one medium-sized white onion to the pot.

Add a spoon of sugar (either brown or white) to the pot.

Add roughly one teaspoon of salt to the pot, adjusting to taste.

Boil the mixture for about 10 minutes to combine flavors.

Remove a few pieces of thyme from the pot after boiling.

Wash three large cups of basmati rice and add it to the pot.

Ensure the water level is just above the rice; adjust if necessary by adding or removing water.

Cook the rice for roughly 15 minutes, checking for doneness after that time.

Remove the scotch bonnet pepper from the pot to prevent it from bursting.

Stir the rice and peas mixture and let it cook for an additional 5 to 10 minutes to dry out properly.

Dish out the rice and peas to serve, optionally with fried chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary