Posts tagged rice
Posts tagged rice
When I first started this blog, I was determined that I would stick to it, and not give up after a few posts like I usually do. Hitting 50 posts is a big sign of success in my opinion! Hopefully I’ll be at 100 posts in no time.
Now, onto today’s recipe - rice and peas.
Rice and peas is a really common Caribbean side dish, and one of my favourite things to eat when I miss Cayman. It’s also called rice and beans, or peas and rice depending on where you are. A lot of the flavour in this dish comes from the scotch bonnet or habañero peppers. They’re super spicy, so handle them with care and make sure to keep them whole until the very last minute! If you live in Halifax, you can buy them at Pete’s.
1-2 cloves garlic
3 cups canned kidney beans (save the cans and don’t rinse them yet!)*
1/2 cup coconut milk
2 cups uncooked rice
2 whole habañero/scotch bonnet peppers
salt to taste
*You don’t have to use canned beans; it’s just easier. If you use dried beans, soak overnight, rinse and drain the beans, then cook until tender and reserve cooking water.
- Bruise the scallions with the back of a knife, and smash the garlic cloves with the flat part of the knife. Don’t chop either one of them though; they’re only being added for flavour and will be removed before serving.
- Measure the kidney beans and set aside. Rinse the cans, but pour the liquid into a large measuring cup (at least four cups). Add the coconut milk, then fill with water until the contents of the cup reaches four cups.
- Add the scallions, garlic, beans, four cups of liquid, and one whole scotch bonnet to a large pot over medium high heat. Taste the liquid and see if it needs any salt or more coconut milk. Bring to a boil and add the rice. Stir together, let the pot come back to a boil, then cover and turn down to low heat.
- After ten minutes,add the other scotch bonnet and stir. Let cook for about 10-15 more minutes or until all of the liquid is absorbed and the rice is cooked through.
- If you like things really spicy, you can pop one of the scotch bonnets. Poke one with a fork (just a bit, definitely don’t rip it apart or it’ll be too spicy to eat!), toss the rice lightly with a spoon, then carefully remove the pepper. Take out the scallions, any large garlic pieces, and the peppers before serving. Enjoy!
Makes about 7 cups. Nutritional information is for one half cup serving.