Caribbean / Side
Rice an' Peas
Rice an' peas is a traditional Caribbean dish, done easy in a rice cooker, great for your ital-eating Rastafarian or vegan friends. There's lots of ways to cook rice an' peas, but this one is easy and hassle free.
Ingredients
- beans, kidney beans, black beans, pinto beans; also known as peas; dried or canned1 cup
- brown rice1 cup
- coconut milk1 cup
- water1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
If using dried beans, cover them in water and soak for at least 8 hours.
Drain and rinse the beans (even canned beans) prior to use.
If using dried red kidney beans, boil briskly for 20 minutes, then drain again.
Add rice, beans, water, and coconut milk to a rice cooker. If using a programmable cooker, set to cook for brown rice. For an on/off cooker, turn it on.
In about 30 minutes your rice cooker will finish cooking the rice. Open, stir, and serve.
Region evidence: recipe text — “Rice an' peas is a traditional Caribbean dish”
