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Caribbean Rice and Peas

Originally descending from West African tribes, the rice and peas combination was adapted in the Caribbean and has become a delicious staple throughout the Caribbean, with recipes handed down from generation to generation. This versatile dish can be enjoyed throughout the day as a side for breakfast, lunch or dinner.

Prep time: 15 mins.
Cook time: 83 mins.
Total time: 100 mins.
Servings: 7

What you need

Ingredients

1 cup (250 mL) dried red kidney beans, soaked overnight, strained and rinsed
4 cloves garlic, minced
2 bay leaves
2 green onions, chopped
2 sprigs fresh thyme
1 can (14 oz/400 mL) coconut milk
1 red onion, diced
1 Scotch bonnet pepper
1/2 cup (125 mL) vegetable broth
1/4 cup (60 mL) MAGGI Hot and Sweet Sauce
1 tbsp (15 mL) minced fresh gingerroot
2 tsp (10 mL) Creole seasoning
1 tsp (5 mL) salt
1/2 tsp (2 mL) whole allspice berries
1/2 tsp (2 mL) black pepper
2 cups (500 mL) parboiled white rice

How to prepare

Instructions

1

To large saucepan set over medium-high heat, add kidney beans and 3 cups (750 mL) water; bring to a boil. Add garlic, bay leaves, green onions, thyme, coconut milk, red onion, Scotch bonnet pepper, broth, MAGGI Hot and Sweet Sauce, ginger, Creole seasoning, salt, allspice and pepper; stir to combine. Reduce heat to medium-low and bring to a simmer. Cover and cook, stirring occasionally, for 50 minutes to 1 hour or until beans are extremely tender.

2

Stir in rice, cover and cook, stirring occasionally, for 25 to 30 minutes or until rice is tender and all liquid has been absorbed. Let stand for 10 minutes.

3

Discard bay leaves, thyme, Scotch bonnet pepper and allspice berries. Fluff with fork and serve while hot.

Tips

Serving

Serve as a side dish for jerk chicken, Escovitch fish or brown stew fish.

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