Rice and Peas

For a great in-depth guide to rice and peas, watch this

Adapted from the above video as well as from source

Tips

• Depending on your rice, cooking time and amount of liquid may vary
• The measurments are pretty rough and I usually go by feel. Measure to taste and experiment.
• Serve with Tostones or (unsweetened) fried banana

Ingredients

• 2 Tbsp vegetable oil
• 1/2 onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups rice, such as long-grain rice, basmati, par-boiled, or wild
• 1 tsp salt
• 1 tsp freshly ground ginger
• 1/2 cup vegetable stock
• 1 1/2 cup coconut milk
• 1 can of beans (such as kidney, pigeon pea, or cowpeas such as black eyed peas or sea island red peas)
• big sprig of fresh thyme (or tbsp of dried thyme)
• 1 scotch bonnet pepper (or other hot pepper such as madame jeanette)

Optional Ingredients

• 3 Tbsp shredded coconut
• 2 Tbsp butter
• 2-3 bay leaves
• a few allspice berries
• a few cloves
• 1/2 cup chopped scallion
• lime juice (add at end to taste)

Instructions

1. Heat oil and sauté onion. Add garlic and rice and sweat for about a minute.
2. Add all other ingredients. Bring to a boild and then turn down heat to a light simmer and cover with a lid. Try not to stir the rice.
3. Once the rice is cooked, after about 15-20 minutes (this will depend on your rice), take off heat, leave covered for about 10 minutes to steam a little, fluff with fork and season to taste with salt, pepper and lime juice. Serve.