Sep 24, 2012
Pure Caribbean comfort food, this easy version of rice and peas is flavoured with coconut milk, ginger and fresh thyme. If you can't find pigeon peas, substitute kidney beans.
1 1/2 cups parboiled/converted rice
2 tbsp. oil
1 small onion, diced
1 garlic clove, minced
2 sprigs thyme
2 tsp. chopped ginger
1 can (14 ounce/15 ounce) pigeon peas or substitute kidney beans, drained and rinsed
Salt and freshly ground pepper, to taste
1 3/4 cups coconut milk
1 1/4 cups water
In a medium saucepan, heat oil over medium high heat. Add onion, garlic, ginger and sauté for 2 to 3 minutes. Add rice and toss for 2 minutes until rice is completely coated in oil. Season with salt and pepper.
Add thyme sprigs, coconut milk and water. Bring to a boil and reduce heat to low. Add beans. Cover and simmer for 20 minutes. Remove from heat, keep covered, and let stand for at least 8 to 10 minutes. Fluff with fork. Serve.
Yield: 4 to 6 servings.