Coconut Rice And Peas
Coconut Rice and Peas is a classic dish in Anguillan cuisine, featuring creamy coconut rice with tender pigeon peas. This dish is a staple in Anguilla and is often served alongside grilled fish or stewed meats.
Ingredients
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups water
- 1 cup pigeon peas (canned or cooked)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 scotch bonnet pepper, whole (optional for heat)
- Salt to taste
Instructions
- In a large pot, combine the rice, coconut milk, water, pigeon peas, onion, garlic, thyme, and scotch bonnet pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the scotch bonnet pepper before serving. Season with salt to taste.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Spoon Knife
Tools
Cooking pot Cutting board Measuring cup
Serving suggestions
Serve the Coconut Rice and Peas alongside grilled fish or stewed meats for a traditional Anguillan meal.
Tips & tricks
For a milder dish, remove the seeds and membrane from the scotch bonnet pepper before adding it to the pot.
Cost
$8