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Caribbean Rice and Peas

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I remember the first time I had rice and peas. It was on Thanksgiving at my cousin’s grandmother’s house. My cousins happen to be half Guyanese so there were a lot of their traditional dishes present. Me being a lover of all things ethnic, immediately fell in love with ALL of the dishes.

The one dish that I absolutely could not get enough of was the rice and peas. It reminded me of the jollof rice that I grew up eating; only sweeter and had the addition of beans. I bugged my cousin’s grandma for the recipe, and after many attempts and sampling of Caribbean restaurants; I finally got my recipe down.

The addition of coconut cream to the rice really gives it a nice sweet (but not overly sweet) flavor. It perfectly balances with the heat from the habanero and spices.

caribbean-recipes

I usually serve this dish with my 5 Spiced Chicken Wings and my Coconut Curry Chicken Stew. As far as flavor is concerned, it really doesn’t get any better this. I’ve experimented using different rices in this recipe, and jasmine happens to be my favorite because of the flavor I get. This really is a recipe that stays true to the Caribbean flavors. Enjoy! 🙂


caribbean-recipes

Caribbean Rice and Peas

Authentic rice and peas staying true to the Caribbean flavors of coconut cream, garlic, ginger, and the habanero pepper.

Ingredients

  • 1 1/2 cups Jasmine Rice
  • 1 16 oz can Coconut cream
  • 2 16 oz cans kidney beans, drained and rinsed
  • 1/2 yellow onion, diced
  • 2 cloves of garlic
  • 1 habanero pepper
  • 1/2 jalapeno, diced
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp ground red pepper
  • salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. In a large pot, heat two tablespoons of vegetable oil. Once heated add the onions and saute until translucent. Add the garlic and jalapeno and saute for an additional 1-2 minutes.
  2. After the 2 minutes, pour in the rice and saute for 5 minutes, stirring consistently until the rice turns golden brown. While the rice is sauteing, add in your spices (garlic powder, ground red pepper, salt, and pepper and cook for an additional 2 minutes. Take care, that the rice does not turn too dark or burn.
  3. Add the kidney beans, coconut cream, and enough water to cover the rice and beans and increase the heat to a boil. Once the rice is boiling turn the heat down to medium low, add the bay leaf and habanero, cover, and simmer for 20 minutes until the rice is tender and most of the liquid has absorbed. Remove the bay leaf and habanero, and serve immediately.

 

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24 Comments
  • Coralie Soreille
    September 10, 2015

    This looks tasty! Maybe I’ll try it sometime too. 😀

    • evseats
      September 13, 2015

      Thanks so much Coralie 🙂

  • Joscelyn | Wifemamafoodie
    September 11, 2015

    Wow, this looks amazing! I love the addition of coconut cream too! Will have to try this very soon..thanks, Evi!!

    • evseats
      September 13, 2015

      Thanks Joscelyn! Let me know how it turns out! 😀

  • AngeliqueJurd
    September 11, 2015

    Darn – I’m going to have to break my ‘never entering the kitchen again’ rule to make this. It looks divine.

    • evseats
      September 13, 2015

      Lol 😛 Glad I could help you break that rule. Enjoy!

  • Heather Serra
    September 11, 2015

    Yum! Holy smokes. If this tastes as good as it looks, this may just become a new staple in my house. Thanks for sharing!

    • evseats
      September 13, 2015

      Thanks Heather! It definitely tastes as good as it looks, even better! Give it a try 🙂

  • Iyanna
    September 11, 2015

    Yes!!!! I have never gotten this down pact lol.. My fiancé is half Jamaican and half St. Thomian. He is getting there with it tho!! Will definitely try this recipe! Thanks for sharing 🙂

    • evseats
      September 13, 2015

      Lol! I never met your fiance, but his brother Lavon and I used to talk food all the time at work, haha. Let me know how it turns out if you make it. 😀

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    September 12, 2015

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  • Isabel @ From Cats to Cooking
    September 13, 2015

    I love rice and it’s a staple in my Mexican kitchen. But this is a different spin on the normal Mexican or white rice I usually make. Definitely going to try this!

    • evseats
      September 14, 2015

      Thank Isabel! I’ve noticed that a lot of the Caribbean and African rice dishes are pretty similar to the Mexican rice dishes except for a few ingredients. Thanks for reading and let me know how it turns out if you make it! 🙂

  • eyontz
    September 13, 2015

    I always buy boxed caribbean rice so thank you for sharing this! Looks yummy!

    • evseats
      September 14, 2015

      Thanks so much for reading! 🙂

  • Eileen xo
    September 13, 2015

    This looks yummo!! I have got to try this! Habenero, coconut, and rice – cannot go wrong!

    • evseats
      September 14, 2015

      Thanks Eileen! 🙂

  • Amarylis
    September 14, 2015

    Yum, Evi! That sounds so good! I’ll save this recipe and make it as soon as I find myself a kitchen to destroy (i tend to be messy)! 😀 Thanks for sharing!!!

    • evseats
      September 14, 2015

      Haha Amarylis, I’m totally messy in the kitchen too! Thanks for reading! Let me know how it turns out if you make it 🙂

  • Sara
    September 14, 2015

    This looks really tasty 🙂 Thanks for the recipe!

    http://instantraveler.com/

    • evseats
      September 18, 2015

      Thanks Sara! (:

  • homemadezagat
    October 28, 2015

    Looks good. I hate kidney beans.. lol.. so i usually replace my beans with black eye peas or split peas or… (cause islanders never really call beans peas, I dont know why lol). And each island has a “pea” that they use in there’s. Anyway had to comment. Passing through from FBC group.

    • evseats
      October 29, 2015

      Lol! I’ve had it with black eye peas, and I like it too because the beans are smaller. Thanks for reading! 🙂

  • Felicia
    December 24, 2016

    Eat it before it’s so nice

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