Peas & Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining creaminess.

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are more accessible and cost-effective.

Start by boiling the red beans in a pressure pot until completely cooked, ensuring some water is left for the rice.

Blend 1 coconut with 3.5 cups of water to extract coconut milk, straining it afterward.

Prepare green seasoning by smashing the pimento peppers and garlic, and adding thyme.

Chop the scallions and red onion, setting them aside for later use.

Add oil and salted butter to a heavy bottom pot over medium-high heat and allow to melt.

Add the rice and dry ingredients to the pot, mixing to combine.

Raise the heat to high and add the green seasoning, frying for about 2 minutes.

Once the rice starts sticking to the bottom, add the coconut milk and some of the red bean water (about 2.5 cups total).

Mix well and taste for salt, adding if necessary.

Allow the mixture to come to a boil, then cover and reduce heat to low, cooking for 15-20 minutes.

After 20 minutes, check the rice; if it needs more time, cover and cook for an additional 10-15 minutes, adding more water if necessary.

Once cooked, fluff the rice with a spoon and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary