Rice and Peas, Peas and Rice July 31, 2009

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.

INGREDIENTS:

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

water

Scotch Bonnet Pepper (although this is totally optional)

DIRECTIONS:

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.

FETE ‘TILL YOU SWEAT!