Rice and Peas
Coconut rice with beans that tastes like it simmered all day.
Timing note: 35 mins
Rice and Peas
Coconut rice with beans that tastes like it simmered all day.
Timing note: 35 mins
The Key Move
Gentle simmer + covered rest is the whole game--let steam finish the rice.
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The Setup
- Cutting Board
- Chef's Knife
- TongsOptional
The Mise en Place
5 of 8Your prep station before cooking begins
My rice is all mushy and stuck together after resting.
Ah, that tells me you might have stirred it a bit too much during that gentle simmer, or perhaps there was a touch too much liquid.
My rice is still hard and some grains are firm.
This usually means our simmer was a little too shy, or the heat was too low after covering.
Chef's Notes
**Make ahead:** Holds 4 days; reheats well with a splash of water.
**Bean swap:** pigeon peas work the same way (canned).
**Serve:** Perfect under jerk chicken and alongside a vinegar slaw.
The Method
RINSE
Rinse rice until the water runs mostly clear, then drain well.
Rice should feel clean and not overly starchy.
SIMMER
Time-sensitiveIn a pot, add rice, coconut milk (1 cup), water/stock, beans, scallions (2 each), thyme (1 tsp), allspice, and salt. Bring to a gentle simmer, until You want small bubbles, not a rolling boil that breaks grains..
You want small bubbles, not a rolling boil that breaks grains.
COVER
Time-sensitiveCover and cook on low 18 minutes. Turn off heat and rest covered 10 minutes.
After resting, grains should be fluffy and separate, not wet.
FLUFF
Remove scallions (2 each)/thyme (1 tsp) stems if using. Fluff with a fork.
Rice should smell coconutty and warm-spiced from allspice.
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