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Caribbean Rice and Peas made with MAGGI

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
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Caribbean Rice and Peas made with MAGGI
15 mins.
83 mins.
Pin
Yum
Print
    Ingredients

    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
    Preparation

    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.

    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.

    world of flavours
    Side dish
    Friends
    Easy
    Low sugar
    Source of fiber
    Vegetarian
    Pescetarian
    Pork-Free
    Celebration
    Summer
    Weekends
    Weekdays
    Carnival