Side dishes/ Vegan/ Vegetarian

Bonita’s Caribbean Basmati Rice and Peas

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.

Caribbean

Fluffy and ready to serve.

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.

Caribbean

A scotch bonnet pepper brings the heat.

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.

Caribbean

Beautifully delightful.

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 Peas

Print Recipe
Serves: 8 Cooking Time: 30 minutes

Ingredients

  • 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

Instructions

1

Rinse off basmati rice under cold water.

2

Add rice to a bowl and cover in water, and allow to soak fro 30 minutes.

3

After the rice has soaked drain and set aside.

4

In a pot add all liquids, and drain kidney beans, add beans into the pot, turn heat to medium-high.

5

Smash up the beans a little with the back of a wooden spoon (this adds a bit of color to the rice) *optional

6

Add rice and all the remaining ingredients into the pot and let it come to a rolling boil uncovered for a minute.

7

When it boils, cover the pot and lower the heat to low.

8

Allow to cook for 25-30 minutes just until all liquids are absorbed and rice is cooked through.

9

When done remove the rice from the stove, and let the cover stay on for 5 minutes before removing.

10

Fluff rice after 5 minutes and enjoy!

Notes

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.

Instagram

  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
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These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
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By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
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The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.
  • My mind is already on Thanksgiving! I made these golden rum sweet potatoes last year and oh my!They were good. These particular yams were straight from New Orleans and I only seem to find them around the holiday season. There’s a hint of golden rum well, more than a hint 😉 and a rich brown sugar butter sauce that compliments these potatoes so well. Recipe coming soon 🍠 #tbt #theeverygirl #foody #soulfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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