I seldom use exact measurements, but I put together the following recipe to share with my sisters, and the quantities given seem to be about right. I was approached by a sister who asked me to submit this recipe, after having it at a feast day. This dish is also the perfect side dish for a weekday meal.
One of the primary co-stars of this dish is obviously the peas. The funny thing is they aren’t peas at all, and beans instead. That is just how they refer to the dish in the Caribbean. The kidney/red bean is used in my recipe, and can be used canned or dried. Be sure to soak dry beans overnight if you opt to go in that direction. I also recommend boiling the soaked beans an hour or so before executing the recipe to ensure they are tender when the dish is completely done. If you use canned beans, rinse in freshwater to wash off the excess liquid from the can.
2 cups white rice (long grain or jasmine)
Red/kidney beans (canned – 15oz) (dried – .5 cup)
1 small yellow onion
2-3 stalks of green onion diced
1 scotch bonnet pepper/habanero
3 sprigs fresh thyme
2-3 cloves, minced
1/4 teaspoon All Spice
1/2 tablespoon salt or more to taste
1/8 teaspoon of ground fresh peppercorns
Better than Boullion organic vegetable base (optional but recommended)
1 tablespoon avocado oil
13.5 oz coconut milk (canned or fresh (fresh is obviously better :))
5 – 6 cups water
- Add water and Better Bullion to a pot and bring to a boil over medium heat. Use 1 teaspoon for each cup of water. Add the beans, onion, green onion, salt, pepper, all spice, fresh thyme, garlic, and habanero to the pot. Be sure to keep the habanero whole. If you open it, your rice will be hot. Boil canned beans for 35-40 minutes and soaked, dry beans for approximately an hour.
- While beans are cooking, wash rice.
- **OPTIONAL STEP** Fry rice on a medium heat, in a small amount of avocado oil before adding to the beans, broth and coconut milk. This makes the rice boil better (my family taught me to always fry my rice). If you choose not to fry, just combine the washed rice with the rest of the ingredients.
- Add the pot of beans with the liquid, and coconut milk to the pot of fried rice. The liquid should cover all ingredients.
- To ensure you have just the right amount of liquid, do what my aunt taught me; Place your index finger on top of the solid ingredients. The liquid should reach the first line on your finger. This kitchen tip can be used with any rice dish.
- Cook over medium-low heat until all liquid is evaporated. Fluff rice and enjoy!
Tip: If your rice is too mushy for some reason, place either a brown paper bag or sheet of aluminum foil under the lid to evaporate excess moisture.