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Recipes With Rice And Peas

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Bajan style rice and peas that my mother taught me to make. Caribbean recipes, Barbados food
Bajan style rice and peas that my mother taught me to make. Caribbean recipes, Barbados food from www.pinterest.ca

Description

Rice and peas is a popular Caribbean dish made with kidney beans or pigeon peas and white rice. It is a staple dish in Jamaica and other Caribbean countries, and is often served as a side dish or as a main course. The combination of rice and peas is not only delicious but also nutritious, as it provides a good source of carbohydrates, protein, and fiber.

Prep Time

The prep time for rice and peas is relatively short. It takes about 10-15 minutes to prepare the ingredients, such as soaking the peas or beans and chopping the onions and garlic.

Cook Time

The cook time for rice and peas varies depending on the type of peas or beans used. If using canned beans or peas, the cook time is about 30-40 minutes. If using dried peas or beans, the cook time can take up to 2 hours. The rice usually takes about 20-30 minutes to cook.

Ingredients

The ingredients for rice and peas include:
  • 2 cups of white rice
  • 1 cup of kidney beans or pigeon peas
  • 3-4 cups of water or chicken broth
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2-3 sprigs of thyme
  • 1 scotch bonnet pepper (optional)
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil

Equipment

The equipment needed for rice and peas include:
  • A large pot with a lid
  • A strainer or colander
  • A wooden spoon or spatula
  • A knife and cutting board

Method

  1. Soak the beans or peas in water overnight or for at least 4 hours to soften them.
  2. Drain and rinse the beans or peas and set aside.
  3. In a large pot, heat the vegetable oil over medium heat and sauté the onions, garlic, and thyme until the onions are translucent.
  4. Add the beans or peas to the pot and stir well to combine with the onions and garlic.
  5. Add 3-4 cups of water or chicken broth to the pot and bring to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes or until the beans or peas are tender.
  7. Add the rice to the pot and stir well to combine with the beans or peas.
  8. Add the scotch bonnet pepper (if using) and salt to the pot and stir well.
  9. Cover the pot and simmer for 20-30 minutes or until the rice is cooked and the liquid has been absorbed.
  10. Remove the scotch bonnet pepper and thyme sprigs before serving.

Notes

  • If using canned beans or peas, drain and rinse them before adding to the pot.
  • If using dried beans or peas, soak them overnight or for at least 4 hours to soften.
  • If using a scotch bonnet pepper, be careful when handling it as it is very spicy.
  • You can also add coconut milk or coconut cream to the pot for a richer flavor.

Nutrition Info

The nutrition information for rice and peas varies depending on the ingredients used. However, on average, a serving of rice and peas (1 cup) contains:
  • Calories: 250
  • Carbohydrates: 50g
  • Protein: 8g
  • Fat: 1g
  • Fiber: 6g
  • Sodium: 400mg

Recipe Tips

  • Make sure to rinse the rice before cooking to remove excess starch.
  • You can add more or less water depending on how moist you want the rice to be.
  • If the rice is still hard after the liquid has been absorbed, add more water and continue cooking until the rice is tender.
  • You can also add other seasonings such as allspice, ginger, or paprika for extra flavor.
  • Leftover rice and peas can be stored in the refrigerator for up to 3-4 days.

Enjoy your delicious and nutritious rice and peas!


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