Nevisian Coconut Rice And Peas
Nevisian Coconut Rice and Peas is a traditional dish from the beautiful island of Nevis, known for its delicious blend of flavors and aromatic spices.
Ingredients
- 1 cup long-grain white rice
- 1 cup coconut milk
- 1 cup water
- 1 cup kidney beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig thyme
- 1 scotch bonnet pepper, whole
- Salt to taste
Instructions
- In a pot, combine the rice, coconut milk, water, kidney beans, onion, garlic, thyme, and scotch bonnet pepper.
- Place the pot over medium heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the scotch bonnet pepper and thyme sprig, then fluff the rice with a fork.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 12g
Supplies
Pot Spoon Cooking fork
Tools
Cutting board Knife
Serving suggestions
Nevisian Coconut Rice and Peas pairs well with grilled fish or jerk chicken.
Tips & tricks
For a milder flavor, remove the seeds and membrane from the scotch bonnet pepper before adding it to the pot.
Cost
$8