CaribbeanMainGluten-Free

Rice and Peas (Rice and Kidney Beans)

Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
6
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Ingredients

Units
  • 2 cups long-grain white rice (400 grams)
  • 1 can kidney beans, drained and rinsed (15 ounces or 425 grams)
  • 1 can coconut milk (13.5 fluid ounces or 400 milliliters)
  • 2 cups chicken or vegetable stock (480 milliliters)
  • 4 scallions, chopped (white and green parts separated)
  • 3 cloves garlic, minced (9 grams)
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or oil (30 grams)
  • 1 small onion, finely diced (3.5 oz)

Instructions

  1. 1

    Heat the butter or oil in a heavy-bottomed pot over medium heat until it begins to shimmer, about 1 minute.

  2. 2

    Add the diced onion and white parts of the scallions, sauté for 2-3 minutes until softened and fragrant, stirring occasionally.

  3. 3

    Stir in the minced garlic and cook for 30 seconds until aromatic, then add the rice and stir constantly for 2 minutes to lightly toast the grains.

  4. 4

    Pour in the coconut milk and stock, add the drained kidney beans, thyme sprig, salt, and black pepper, and stir to combine.

  5. 5

    Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

  6. 6

    Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork and stir in the green parts of the scallions before serving.