Ingredients

How to make it

  • In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
  • Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
  • Note: the Rice and Peas can be refrigerated overnight.
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Reviews & Comments 4

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  • lindawood 4 years ago
    I've been making this for years from a recipe of some Carribean friends. I use black eyed peas (liquid also) and par boiled rice though. Delicious. Coconut butter can be used in place of coconut milk too. Try a bird pepper or Habanero for added heat to taste.

    Goes great with any carribean food, Jerk chicken, Curry Goat etc. Salt fish and Ackee, Yummy.
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    " It was excellent "
    juels ate it and said...
    Oh, this sounds so good, with the coconut milk and ginger in there! Saved and will definitely try!
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    " It was excellent "
    brianna ate it and said...
    Definately another winner from you. '5'
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    " It was excellent "
    minitindel ate it and said...
    i love this meileen very nice i love caribbean dishes if you noticed i have several recipes i love the spices ...thank you so much
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