Rice and Peas (Caribbean)

Like most of the dishes of Grenadian cuisine, this one is made throughout the Caribbean. The ingredients vary; in Jamaica kidney beans are used. The name varies; I hear it's called 'Peas and Rice' in Trinidad & Tobago(don't know how true that is though). This dish can be made with or without coconut milk, although the latter is less appealing to some - myself included.



3 sprigs thyme
1 1/2 cup coconut milk
1 1/2 cups pigeon peas, cooked
1 onion, finely chopped
2 cups rice
1/2 tsp black pepper, ground
1 tbsp oil
1 tsp salt
water

• In a large pan, heat oil over medium-high.


• When hot, add onion, and rice. Saute for about 5 minutes.


• Add pigeon peas, black pepper, salt, and thyme and continue to saute for 3 minutes.


• Pour coconut milk, and enough water to cover the rice by about 1 inch above. Should immediately start boiling. Allow to boil for about 2 minutes.


• Reduce heat to medium-low and simmer for about 45 minutes, or until the rice is tender, and the liquid absorbed. *Do not eat the sprigs of thyme*

Serve with Curry Goat.

Serves 6


© Kimberly Joseph