Nov 202014
Coconut Rice a.k.a Rice and Peas
Prep time:
Cook time:
Total time:
Serves: 7
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  • 1tsp
  • 1 garlic clove, crushed
  • 1/4 cup onion, minced
  • 1 scallion, chopped
  • 1 sprig fresh thyme
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • salt and pepper to taste
  • 2 1/4 cups water
  • 13.5oz can ( 1- 3/4 cups) coconut milk)
  • 1 whole scotch bonnet hot pepper( not chopped) Optional
  1. In a medium heavy saucepan, heat oil over medium: add garlic, scallion, onion and thyme.
  2. Saute` a few minutes, then add rice, beans and stir.
  3. Add coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
  4. Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
  5. Cover; reduce heat to low; simmer for 25 minutes.
  6. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice ( do not be tempted to lift off the lid before that). Serve hot.


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