Description
Rice and peas is a comforting dish that combines fluffy long-grain rice with tender kidney beans in a creamy coconut milk base, elevated by aromatic garlic and fresh thyme. This recipe is not only simple but also versatile, making it perfect for family gatherings or quick weeknight dinners. With its vibrant colors and mouth-watering flavors, rice and peas is sure to impress everyone around the table.
Ingredients
Scale
- 1 cup long-grain rice (basmati preferred)
- 1 can (15 oz) red kidney beans (low-sodium)
- 1 cup full-fat coconut milk
- 1 cup water
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, heat a splash of oil over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Stir in the rinsed rice, coconut milk, and water; bring to a boil.
- Gently fold in drained kidney beans and thyme, then season with salt and pepper.
- Reduce heat to low, cover tightly, and simmer for 20 minutes until liquid is absorbed.
- Let rest for 5 minutes before fluffing with a fork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg