Best Coconut Rice Peas Recipes

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GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS



Grilled Jerk-Style Chicken and Coconut Rice Pilaf with Peas image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 25

3 cloves garlic, smashed and chopped
1/2 fresh habanero chile, seeded and coarsely chopped
1/2 medium onion, cut into a small dice
1 tablespoon Chinese five-spice powder
1 teaspoon celery salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
Freshly grated nutmeg (about 1/4 teaspoon)
Freshly ground black pepper
1/2 cup soy sauce
2 tablespoons canola oil
2 tablespoons malt vinegar
3 scallions, whites thinly sliced, greens cut on the bias and reserved for garnish
1/2 chicken, cut into breast and leg quarters
Canola oil, for cooking
1/2 medium onion, sliced
Kosher salt
1 cup long-grain white rice
1 cup chicken stock
1 cup coconut milk
2 to 3 sprigs fresh thyme, tied with twine
2 bay leaves
Half a 15-ounce can pigeon peas, drained
1/2 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the chicken: Preheat the oven to 400 degrees F.
  • Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
  • Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
  • Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
  • For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
  • Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice with Peas and Cashews image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

COCONUT RICE WITH PEAS



Coconut Rice With Peas image

Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.

Provided by David Tanis

Categories     dinner, weekday, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons coconut oil
1 cup finely diced onion
2 cups long-grain rice, washed and drained
1/2 teaspoon salt
1 tablespoon grated ginger
1/2 cup coconut milk
1 cup cooked peas
3 tablespoons toasted coconut

Steps:

  • Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
  • Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
  • Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams

EASY COCONUT RICE AND BLACK-EYED PEAS



Easy Coconut Rice and Black-Eyed Peas image

Inspired by the Caribbean, this recipe uses coconut milk to add flavor to beans and rice. Add a little zing to a healthy brown rice!

Provided by ESTILOSA

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 5

Number Of Ingredients 4

½ cup coconut milk
2 cups water
1 (15.5 ounce) can black-eyed peas, drained
1 cup brown rice

Steps:

  • In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 41.4 g, Fat 6.3 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 266.8 mg, Sugar 0.3 g

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA



Black Eyed Peas with Coconut Rice and Avocado Salsa image

Give it a shot! One of our very favorite household staples for years. Great flavors come together to become more than the sum of it's parts! I'd never tried black eyed peas before eating this. Their earthy flavor is perfect when combined with these other ingredients. An easy to throw together, casual weeknight meal that needs no other accompaniment.

Provided by CJane

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 (30 ounce) cans black-eyed peas
1 (15 ounce) can coconut milk (I use lite)
1 1/2 cups rice (Jasmine is the best for this)
1 -1 3/4 cup water
1 teaspoon salt
2 ripe avocados, cut into large dice
2 large tomatoes or 4 small tomatoes, cut into large dice
1/2 small red onions or 1/2 small white onion, chopped
1/3 cup cilantro, chopped
1 lime (optional)
salt and pepper, to taste
1 1/2 cups cheddar cheese, grated

Steps:

  • Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
  • Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
  • Cover and cook until rice is done, about 20 minutes.
  • Heat black eyed peas in a separate saucepan.
  • Combine vegetables and cilantro to create a coarse salsa.
  • Add lime juice, if using, and season with salt and pepper.
  • Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
  • Dig in.

Nutrition Facts : Calories 1535.9, Fat 72.5, SaturatedFat 42.6, Cholesterol 59.3, Sodium 2860, Carbohydrate 176.7, Fiber 30.8, Sugar 4.9, Protein 54.2

COCONUT RICE WITH PIGEON PEAS



Coconut Rice With Pigeon Peas image

In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It's parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it's also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don't rush the rice to the table: Let it rest off the heat. It'll help its texture and flavor.

Provided by Mark Militello

Categories     one pot, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 red Scotch bonnet chile
1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
3/4 cup unsweetened coconut milk
1 cup cooked pigeon peas (gandules); canned or frozen can be used
2 1/4 cups chicken stock
Salt and freshly ground black pepper
1/3 cup finely chopped scallion (green part only)
1 medium red bell pepper, seeded, cored and diced
1/2 tablespoon fresh thyme leaves

Steps:

  • Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
  • Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
  • Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
  • To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 567 milligrams, Sugar 4 grams

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9

4 cups long-grain rice, rinsed well
5 1/2 cups water
2 cups coconut milk
3 to 4 cups pigeon peas, cooked and drained
1 cup scallions, chopped
8 sprigs thyme
1 Scotch Bonnet pepper, whole
1/4 cup olive oil
Salt to taste

Steps:

  • Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice With Peas and Cashews image

Make and share this Coconut Cilantro Rice With Peas and Cashews recipe from Food.com.

Provided by swissms

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup shredded coconut
1 tablespoon canola oil or 1 tablespoon vegetable oil
2 cups jasmine rice (uncooked)
3 cups low sodium chicken broth
1 (15 ounce) can coconut milk (unsweetened)
1/4 cup chopped cilantro leaf
1/3 cup roughly chopped cashews
1 cup frozen peas
1/2-1 teaspoon salt (to taste)

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
  • In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
  • Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

CURRY CHICKEN WITH COCONUT PEAS AND RICE



Curry Chicken with Coconut Peas and Rice image

Provided by Tregaye Fraser

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

6 bone-in skinless chicken breasts
1/4 cup olive oil, plus more for drizzling
1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt
1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced
2 1/2 cups chicken stock
2 tablespoons unsalted butter
2 cups parboiled rice
2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt

Steps:

  • For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
  • Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
  • For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
  • Serve the chicken curry over the coconut peas and rice.

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1 teaspoon coconut oil in a saucepan over medium heat. Add 1/4 cup sweetened shredded coconut and a pinch each of red pepper flakes and salt; toast, stirring, 3 minutes. Stir in 3 cups frozen brown rice, 1/2 cup frozen peas and 1/4 cup coconut water. Cover, reduce the heat and cook, stirring occasionally, until heated through. Stir in some chopped cilantro.

RICE WITH PIGEON PEAS AND COCONUT | GOYA



Rice With Pigeon Peas and Coconut | GOYA image

Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.

Provided by Clark J.

Categories     Beans

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/4 onion, finely chopped (about 1/3 cup)
1 tablespoon minced garlic
2 teaspoons chopped fresh cilantro
1/4 teaspoon dried oregano
1 tablespoon tomato paste
2 (15 ounce) cans green pigeon peas, undrained
2 cups water
1 (2 7/8 ounce) packet chicken bouillon
1 (13 1/2 ounce) can coconut milk
1 teaspoon salt
2 1/2 cups long-grain rice

Steps:

  • Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
  • Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
  • Fluff rice with fork; serve.

Nutrition Facts : Calories 552, Fat 11.1, SaturatedFat 7.8, Sodium 300.1, Carbohydrate 92.3, Fiber 13.5, Sugar 0.4, Protein 22.7

COCONUT RICE AND PEAS



Coconut Rice and Peas image

If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.

Provided by Sarah Kirnon

Categories     Bon Appétit     Rice     Bean     Shallot     Oregano     Coconut     Side

Yield 8 servings

Number Of Ingredients 9

1 cup dried red kidney beans, soaked overnight, drained
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 tablespoon chopped oregano
1 teaspoon chopped thyme
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk
2 cups basmati rice

Steps:

  • Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1-1 1/2 hours.
  • Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
  • Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8-10 minutes. Remove from heat and uncover. Fluff rice with a fork.
  • Do Ahead
  • Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice
1/4 cup white wine
1 cup chicken stock
3/4 cup coconut milk
1 can black eyed peas
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

COCONUT RICE N' PEAS



Coconut Rice n' Peas image

Provided by Sunny Anderson

Categories     side-dish

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper

Steps:

  • Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
  • Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.

COCONUT RICE ERUPTING WITH SPICES, NUTS & PEAS



Coconut Rice Erupting With Spices, Nuts & Peas image

This coconut rice has cumin, cinnamon, cardamom, cloves, red chili, carrot, garlic lemon grass, nuts, peas & coconut.This is being made for a Luau!

Provided by Rita1652

Categories     White Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups basmati rice (white)
1 cup water
1 1/2 cups light coconut milk
2 tablespoons oil
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
2 whole cloves
1 small red chile, seeded and minced
1 carrot, cut julienne very fine strips
1 garlic clove, minced
1 stalk lemongrass, cut into 2 inch pieces
1/2 teaspoon salt
1/3 cup chopped macadamia nuts, toasted
1 cup frozen peas
toasted coconut (optional)

Steps:

  • Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
  • In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
  • Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
  • Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.

Nutrition Facts : Calories 262.3, Fat 9.1, SaturatedFat 1.4, Sodium 175.8, Carbohydrate 40.6, Fiber 3.3, Sugar 2.3, Protein 5.3

COCONUT RICE WITH SNOW PEAS



Coconut Rice with Snow Peas image

A great accompaniment to Asian food.

Provided by Daily Inspiration S

Categories     Rice Sides

Time 30m

Number Of Ingredients 5

1/3 c water
1/3 c unsweetened light coconut milk
1/4 c long grain rice, uncooked
1/8 tsp salt
3/4 c fresh snow peas (bias sliced about 2 inches long)

Steps:

  • 1. In a small saucepan, combine the water, coconut milk, rice and salt. Bring to boiling ; reduce heat. Simmer, covered, for 15 minutes.
  • 2. Place pea pods on top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered for 5minutes.

RICE WITH PIGEON PEAS AND COCONUT



Rice with Pigeon Peas and Coconut image

Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.

Provided by @MakeItYours

Number Of Ingredients 11

1 tbsp.
¼
1 tbsp.
2 tsp.
¼ tsp.
1 tbsp.
2 cans (15 oz. each)
2 cups
1 can (13.5 oz.)
1 tsp.
2½ cups

Steps:

  • Step 1 Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more. Step 2 Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes. Step 3 Fluff rice with fork; serve.

COCONUT RICE & PEAS



Coconut Rice & Peas image

www.bbc.co.uk/food/recipes/database/riceandpeas_81543.shtml

Provided by defenz1973

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a frying pan and fry the onion until translucent.
  • Add the rice, stir well and add the water and coconut milk. Bring to the boil.
  • Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
  • Serve garnished with the coriander

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