Across Barbados, rice and peas brings together rice, locally available beans or field peas, aromatics and sometimes coconut milk. This version uses black-eyed peas, thyme, scallion and coconut.
- Prep
- approximately 20 minutes
- Cook
- approximately 35 minutes
- Serves
- 6
- Cuisine
- Barbadian (Bajan)
- Course
- Side dish
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
1. Heat oil in a heavy saucepan. Sweat onion and spring onion for 4 minutes; add garlic and stir for another minute.
-
2. Add rinsed rice and stir to coat. Pour in coconut milk and water or stock, then add cooked peas, thyme, bay leaf, pepper and salt.
-
3. Nestle in the whole uncut Scotch bonnet if using. Bring to a gentle boil, cover tightly and reduce to very low heat.
-
4. Cook 15–18 minutes, then turn off the heat and leave covered for another 10 minutes. Do not stir during the covered cooking period.
-
5. Carefully remove the whole pepper, thyme stems and bay leaf. Fluff gently with a fork and serve.
Chef’s notes
Different rice varieties absorb different amounts of water: use the package’s liquid ratio as a reference, counting coconut milk toward the total liquid. Do not pierce the pepper unless you want substantially more heat.
Substitutions
Cooked pigeon peas or another local legume may replace black-eyed peas. Omit coconut milk and make up its volume with water for a simpler style.
Serve with
Stewed chicken, fish, pepper sauce or vegetables.
Storage and Food Safety
Rice needs prompt cooling. Transfer leftovers to shallow containers, refrigerate promptly at 4°C or below, eat within 1 day where practical and reheat thoroughly only once.
Allergens
Coconut is included. Check stock for celery, soy or other allergens.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
