There’s always a debate whether this Caribbean dish is called peas and rice? or Rice and peas? Personally it doesn’t matter to me as long as it’s tasty I’ll call it either or.
I took a little detour from the traditional long grain rice version and used Basmati rice instead. Basmati rice is so delicious and fluffy, the texture to me is the best. And truly it does not take away from the more traditional Caribbean way of cooking the rice and peas.
The key to cooking perfect rice and in this case the Basmati rice, is to rinse the rice and allow it to soak in water for 30 minutes. The end results you are going to loathe over and you probably will never use long grain rice again.
The beauty of cooking rice and peas is that every ingredient goes into the pot all at once. So the only job is to set the fire right, and allow the rice to absorb all of the goodness from the coconut milk, water, and all those seasonings that makes this rice a Caribbean favorite.
The scotch bonnet pepper brings it up a notch the key is to not open the pepper for a more subtle heat. Now, if you are a spicy pro go and mash the pepper up a bit to release the heat… Only if you’re about that spice life.
If you can’t find scotch bonnet pepper, check the condiment aisle in your local grocery store and get the sauce instead. You can add a teaspoon of the sauce in place of the whole pepper, or you can leave it out if spicy is not your thing.
Besides this Caribbean rice dish being the bomb it’s vegan/vegetarian friendly, so everybody wins! Unless you were serving it up along side my Oxtail Stew (click here for recipe) that’s always a good option.
No matter how this dish is served up this recipe will become one of your favorites! A little change never hurts.
I would love to hear from you all drop me a comment and let’s talk. Hash tag #bonitaapplecrumb on Instagram when you try this recipe so I can shout you out. Follow and like our FaceBook page where you can find video tutorials and more. Enjoy!
Bonita's Caribbean Basmati Rice and PeasPrint Recipe
- 2 cups of Basmati rice
- 3 cups of water
- 1 can of coconut milk
- 1 can of small red kidney beans drained
- 3 cloves of garlic minced
- 1 medium onion chopped 1 teaspoon of allspice
- 1 teaspoon of salt
- 8 sprigs of fresh Thyme
- 1 teaspoon of vegetable oil
- 1/2 Tablespoon of garlic powder
- 1/2 Tablespoon of onion powder
- 1 teaspoon of creole seasoning
- 1 scotch bonnet pepper* see notes **optional
Rinse off basmati rice under cold water.
Add rice to a bowl and cover in water, and allow to soak fro 30 minutes.
After the rice has soaked drain and set aside.
In a pot add all liquids, and drain kidney beans, add beans into the pot, turn heat to medium-high.
Smash up the beans a little with the back of a wooden spoon (this adds a bit of color to the rice) *optional
Add rice and all the remaining ingredients into the pot and let it come to a rolling boil uncovered for a minute.
When it boils, cover the pot and lower the heat to low.
Allow to cook for 25-30 minutes just until all liquids are absorbed and rice is cooked through.
When done remove the rice from the stove, and let the cover stay on for 5 minutes before removing.
Fluff rice after 5 minutes and enjoy!
Use 1 teaspoon of scotch bonnet sauce in place of whole pepper. Or you can use a Habernero pepper in place of the Scotch Bonnet pepper.