Caribbean Peas and Rice with Coconut Milk

November 5, 2024

Peas and rice is a Caribbean staple, known for its creamy texture, savoury flavours, and comforting aroma. This version is rich with coconut milk and seasoned with aromatic pimento, bringing a taste of the islands to your table. The addition of pigeon peas adds a hearty touch, making this dish perfect as a side or even as a satisfying main dish when paired with other Caribbean favourites.

Prep Time: 10 minutes Cook Time: 30 minutes Serving Size: 4-6 Difficulty: Easy

Ingredients:

1 cup long-grain rice, rinsed and drained
1 cup canned or fresh pigeon peas, drained
1 can (400ml) coconut milk
1 ½ cups water or broth
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (any colour), diced
2 green onions, chopped
1 tsp pimento seasoning
1 tsp thyme leaves (fresh or dried)
1 bay leaf
Salt and pepper to taste
1 tbsp vegetable oil

Instructions:

Sauté Aromatics: In a medium-sized pot, heat the vegetable oil over medium heat. Add the chopped onions, garlic, and bell pepper. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened.

Add Pigeon Peas: Stir in the pigeon peas, green onions, and pimento seasoning. Cook for another 2 minutes to allow the spices to bloom and the flavours to meld.

Add Rice and Liquids: Add the rice to the pot, stirring to coat it with the seasonings. Pour in the coconut milk, water (or broth), thyme, and bay leaf. Season with salt and pepper to taste, then stir well.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.

Fluff and Serve: Remove the pot from the heat and discard the bay leaf. Let the rice sit for a few minutes, then fluff with a fork. Adjust seasoning if necessary, and garnish with additional green onions or thyme sprigs, if desired.

Enjoy: Serve warm alongside your favourite Caribbean dishes, such as jerk chicken, curry, or roasted vegetables.

Chef’s Tip: To add even more depth to your peas and rice, consider cooking the dish with a Scotch bonnet pepper for a gentle heat and an authentic Caribbean touch. Just add the whole pepper while simmering and remove before serving for subtle spice without overwhelming heat.