Peas and Rice

This is Jamaican style peas and rice. To lighten the recipe, I used light coconut milk with the addition of scotch bonnet pepper for additional spice and flavor.

2 cups of long grain rice

1 13.5-ounce can of light coconut milk

1 and ¾ cups of vegetable stock

1 15 ounce can of kidney beans, drained

1 small red onion, diced

2 cloves of garlic, minced

½ of a small scotch bonnet pepper or habenero pepper, minced

2 teaspoons of light olive oil

½ teaspoon of kosher salt

Heat a saucepan on medium heat. Add the olive oil and sauté the garlic, hot pepper and red onion. Sauté for two minutes. Add the vegetable stock and light coconut milk. Bring the pan to a boil. Add in the drained kidney beans and rice.

Reduce the mixture to a simmer and let the peas and rice cook for about thirty minutes. During the last five minutes of cooking remove the lid to allow the excess liquid to absorb from the rice.

When done, let the rice rest for 10 minutes. Stir the rice and serve.

Return to Vegetarian Recipes
Return to Home Page

Need helpful cooking tips? Join my monthly newsletter for new recipes, informative cooking tips and how to information on international cuisines.

Create flavorful, easy meals using a variety of different ingredients.

Learn new ways of using spices in dishes.

Experiment with global flavors!

As a thank you for signing up, you will receive a FREE e-cookbook with 170 creative salsa recipes that you can make easily at home!  These are not your normal recipes for homemade salsa, but contain an eclectic mix that you will want to try. Recipes included are Black Eyed Pea Salsa, Jamaican Salsa, Adobo Herb Salsa, Watermelon Salsa, Carrot Mango Salsa and even some sweet salsa's such as Tropical Fruit & Black Bean Salsa. Also included with this cookbook are recipes on how to cook with salsa in your everyday cooking. Sign up below to get your free copy!

Enter your E-mail Address
Enter your First Name (optional)

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Monthly Newsletter.