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.

Coconut Rice And Peas

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

  1. In a large pot, combine the rice, coconut milk, water, pigeon peas, onion, garlic, thyme, and scotch bonnet pepper.
  2. 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.
  3. 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