I remember the first time I had rice and peas. It was on Thanksgiving at my cousin’s grandmother’s house. My cousins happen to be half Guyanese so there were a lot of their traditional dishes present. Me being a lover of all things ethnic, immediately fell in love with ALL of the dishes.
The one dish that I absolutely could not get enough of was the rice and peas. It reminded me of the jollof rice that I grew up eating; only sweeter and had the addition of beans. I bugged my cousin’s grandma for the recipe, and after many attempts and sampling of Caribbean restaurants; I finally got my recipe down.
The addition of coconut cream to the rice really gives it a nice sweet (but not overly sweet) flavor. It perfectly balances with the heat from the habanero and spices.
I usually serve this dish with my 5 Spiced Chicken Wings and my Coconut Curry Chicken Stew. As far as flavor is concerned, it really doesn’t get any better this. I’ve experimented using different rices in this recipe, and jasmine happens to be my favorite because of the flavor I get. This really is a recipe that stays true to the Caribbean flavors. Enjoy! 🙂
Caribbean Rice and Peas
Authentic rice and peas staying true to the Caribbean flavors of coconut cream, garlic, ginger, and the habanero pepper.
Ingredients
- 1 1/2 cups Jasmine Rice
- 1 16 oz can Coconut cream
- 2 16 oz cans kidney beans, drained and rinsed
- 1/2 yellow onion, diced
- 2 cloves of garlic
- 1 habanero pepper
- 1/2 jalapeno, diced
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp ground red pepper
- salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat two tablespoons of vegetable oil. Once heated add the onions and saute until translucent. Add the garlic and jalapeno and saute for an additional 1-2 minutes.
- After the 2 minutes, pour in the rice and saute for 5 minutes, stirring consistently until the rice turns golden brown. While the rice is sauteing, add in your spices (garlic powder, ground red pepper, salt, and pepper and cook for an additional 2 minutes. Take care, that the rice does not turn too dark or burn.
- Add the kidney beans, coconut cream, and enough water to cover the rice and beans and increase the heat to a boil. Once the rice is boiling turn the heat down to medium low, add the bay leaf and habanero, cover, and simmer for 20 minutes until the rice is tender and most of the liquid has absorbed. Remove the bay leaf and habanero, and serve immediately.
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Coralie Soreille
September 10, 2015This looks tasty! Maybe I’ll try it sometime too. 😀
evseats
September 13, 2015Thanks so much Coralie 🙂
Joscelyn | Wifemamafoodie
September 11, 2015Wow, this looks amazing! I love the addition of coconut cream too! Will have to try this very soon..thanks, Evi!!
evseats
September 13, 2015Thanks Joscelyn! Let me know how it turns out! 😀
AngeliqueJurd
September 11, 2015Darn – I’m going to have to break my ‘never entering the kitchen again’ rule to make this. It looks divine.
evseats
September 13, 2015Lol 😛 Glad I could help you break that rule. Enjoy!
Heather Serra
September 11, 2015Yum! Holy smokes. If this tastes as good as it looks, this may just become a new staple in my house. Thanks for sharing!
evseats
September 13, 2015Thanks Heather! It definitely tastes as good as it looks, even better! Give it a try 🙂
Iyanna
September 11, 2015Yes!!!! I have never gotten this down pact lol.. My fiancé is half Jamaican and half St. Thomian. He is getting there with it tho!! Will definitely try this recipe! Thanks for sharing 🙂
evseats
September 13, 2015Lol! I never met your fiance, but his brother Lavon and I used to talk food all the time at work, haha. Let me know how it turns out if you make it. 😀
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Isabel @ From Cats to Cooking
September 13, 2015I love rice and it’s a staple in my Mexican kitchen. But this is a different spin on the normal Mexican or white rice I usually make. Definitely going to try this!
evseats
September 14, 2015Thank Isabel! I’ve noticed that a lot of the Caribbean and African rice dishes are pretty similar to the Mexican rice dishes except for a few ingredients. Thanks for reading and let me know how it turns out if you make it! 🙂
eyontz
September 13, 2015I always buy boxed caribbean rice so thank you for sharing this! Looks yummy!
evseats
September 14, 2015Thanks so much for reading! 🙂
Eileen xo
September 13, 2015This looks yummo!! I have got to try this! Habenero, coconut, and rice – cannot go wrong!
evseats
September 14, 2015Thanks Eileen! 🙂
Amarylis
September 14, 2015Yum, Evi! That sounds so good! I’ll save this recipe and make it as soon as I find myself a kitchen to destroy (i tend to be messy)! 😀 Thanks for sharing!!!
evseats
September 14, 2015Haha Amarylis, I’m totally messy in the kitchen too! Thanks for reading! Let me know how it turns out if you make it 🙂
Sara
September 14, 2015This looks really tasty 🙂 Thanks for the recipe!
http://instantraveler.com/
evseats
September 18, 2015Thanks Sara! (:
homemadezagat
October 28, 2015Looks good. I hate kidney beans.. lol.. so i usually replace my beans with black eye peas or split peas or… (cause islanders never really call beans peas, I dont know why lol). And each island has a “pea” that they use in there’s. Anyway had to comment. Passing through from FBC group.
evseats
October 29, 2015Lol! I’ve had it with black eye peas, and I like it too because the beans are smaller. Thanks for reading! 🙂
Felicia
December 24, 2016Eat it before it’s so nice