Caribbean · Side
Rice and Peas
- Easy
- 60 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with real fire that builds and stays, richness that coats and comforts, opening aromatic and staying there.
Ingredients
- 250g dried kidney beans (the 'peas'), soaked, or 2 cans
- 400ml coconut milk + 400ml water
- 4 spring onions, 2 garlic cloves, big sprig thyme
- 1 whole scotch bonnet, UNBROKEN
- 400g long-grain rice, salt, allspice
The words inside
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer beans in coconut milk and water with aromatics until tender.
- Add rice, salt, and float the whole scotch bonnet on top.
- Cover tight, lowest heat, 20 min; do not stir, do not peek. 20 min
- Fish out the bonnet whole; fluff. If it burst, well, say a prayer and taste carefully.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Agua fresca or iced jasmine tea
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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