Quick Caribbean Rice and Peas Recipe that’s full of flavor and a great addition to your menu.
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Love Caribbean food whether it’s Trinidadian, Jamaican or … When I’m in the mood for some Caribbean food I’ve got to have it. Unfortunately, my favorite Jamaican restaurant is no longer around the corner (sad face). So figuring out the secret to a quick Caribbean rice and peas recipe was absolutely necessary.
In general, I’ve been working on my Jamaican recipes. Since the Caribbean restaurant closest to us moved I haven’t been able to get my beef patty, curry rice and peas fix. So, you know a momma’s got to do what a momma’s got to do.
When I first tried to make this recipe I thought it was as simple as just adding beans to rice. Luckily, my friend explained that the flavor in the “Rice and Peas” comes from the liquid it’s cooked in. So the key here is to do more than just salt the water. When talking with my friend she clarified that coconut milk is the key. Not only is it creamy but it’s full of flavor. So, this recipe takes my friends advice and adds coconut milk , garlic, onion and thyme. Adding a ton of flavor to this dish before the the rice and peas are even added. Yes, we are talking about a serious yum factor.
Just to clarify, this is a Caribbean Rice and Peas recipe. Which is much different then a Puerto Rican Rice and Peas recipe. What’s the difference? Caribbean Rice and Peas recipe is made with kidney beans or even black beans. The Puerto Rice or Cuban Rice and Peas recipe is made with pigeon peas.
Quick Caribbean Rice and Peas Recipe
Makes 6 servings
- 2 (15 0unce ) kidney beans
- 1 (14 ounce) can coconut milk
- 2 cups wate/ vegetable stock
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups long grain rice (rinsed and drained)
Tools: large measuring cup, large stockpot
Drain liquid from beans and rinse.
In a large measuring cup, add coconut milk and water (or vegetable stock) until it measures 4 cups.
In a pot, add 1 tablespoon olive oil, garlic, onion and thyme. Allow to saute for 2 to 3 minutes.
Add liquid, beans, salt and pepper; and bring to a boil.
Add rice and boil on high for 2 minutes.
Turn heat to low, cover and cook until all the liquid is absorbed (about 15 to 20 minutes).
Fluff with fork before serving.
We had our rice and peas with jerk chicken and garlic broccoli. If you’re looking for a great appetizer to go with this dish pastels are a great addition I’m sure the family will love.
Please share your pics when you make this recipe.