It is Caribana weekend here in metropolis, and in honour of this long standing glorious tradition, I am posting my take on a classic: rice and peas. There is more to this celebration than parades, whistles and sweat, there’s the delicious and cheap food. I am a big time lover of caribbean inspired culinary delights, as they’re often ridicously tasty, cheap and easy to make. Most of the ingrients are pantry staples, so it makes a spontaneous night of heart-and-belly-warming eats a snap. I know, I know, there aren’t any real “peas” in this dish … but hey, aren’t you as sick as I am at saying you’re having yet another dish of rice and beans? Rice and peas just sounds nicer.
1 can (or 2 cups cooked) red kidney beans
1 can coconut milk
2 cups of brown rice, soaked overnight
1 small onion, chopped
1 clove garlic, chopped
1/4 tsp dried thyme
1 TBSP canola spoon oil
Scotch Bonnet Pepper (although this is totally optional)
1) Rinse cooked beans thoroughly, place in a pot and add coconut milk and enough water to make four cups of liquid.
2) Add in onions, garlic, thyme and oil, bring to a boil.
3) Add rice and stir for 1 minute, add hot pepper whole, by placing pepper on top and allow to simmer.
4) Reduce heat to med-low and continue to simmer for about 35 min (or until rice is cooked).
5) Remove pepper (you can discard or add it to another dish you may be making – but watch out … it’s HOT) and serve.