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Photo: Jennifer Davick; Styling: Melanie Clarke Photo by: Photo: Jennifer Davick; Styling: Melanie Clarke

Rice and Peas

Scotch bonnet chiles range in color from yellow to red and are very hot. Wear rubber gloves to protect your hands when handling these or any chile pepper.

Southern Living MAY 2009

  • Yield: Makes 12 servings
  • Cook time:30 Minutes
  • Prep time:10 Minutes

Ingredients

  • 3/4 cup finely chopped onion
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup unsweetened coconut milk
  • 2 cups uncooked long-grain rice
  • 2 (15.8-oz.) cans pigeon or crowder peas, drained
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon light brown sugar
  • 1 Scotch bonnet chile (optional)
  • Garnish: lime slices

Preparation

1. Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.

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Rice and Peas recipe

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