Recipe Cottage


LOCATION: Recipes >> Caribbean >> Peas Rice 05

Print this Recipe    Peas Rice 05

Peas and Rice

1 cup dried red kidney beans
2 tablespoons oil
1 medium onion, finely chopped
1 hot red chili pepper, chopped
2 cups coconut milk
1/2 teaspoon thyme
Salt, freshly ground pepper to taste
2 cups rice

Cook the kidney beans in water until almost tender. Set aside.
Heat oil in a skillet and saute the onion until it is golden brown.
Add the onion, chili pepper, coconut milk, thyme, salt, and pepper
to the kidney beans together with the rice and enough water to
bring the quantity of liquid up to 4 cups. Bring to a boil, cover,
and cook over very low heat for 20-30 minutes, or until the rice
is tender and all the liquid is absorbed. Serves 6.

Note: Fresh gungo peas (pigeon peas) are used when in season, but
red kidney beans are often substituted.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

1 of 4 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Jamaican Rice and Peas, December 27, 2005 - 10:46 AM
Reviewer: Anonymous from Jamaica
Jamaican use scotchbonnet pepper not chili pepper. they use escallion not onion. The escallion is beaten not chopped. The pepper is laid on top of the rice and is not allowed to burst. They also add a few grains of whole pimento or as commonaly known alspice.

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.