Rice and Peas

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Learning to marque this Caribbean-inspired broadside crockery -- with its fluffy jasmine rice, coconut milk, peas oregon beans and dilatory deed of capsicum vigor -- is simply a rite of transition for her family's cooks, says Washington Post staffer Nia Decaille. Over the years, her household has taken to utilizing kidney beans alternatively of pigeon peas.

The archetypal look called for a Scotch bonnet pepper, which tin beryllium hard to find. Habanero is suitable here.

The crockery tin beryllium made and refrigerated up to 3 days successful advance. Reheat, covered, successful a saute cookware implicit debased heat; you whitethorn request to adhd a small h2o to loosen up the rice.

From Washington nonmigratory Nia Decaille.

Ingredients

measuring cup

Servings: 8-12

1 tablespoonful olive oregon rootlike oil
2 scallions, chopped (white and greenish parts)
3 cloves garlic, minced
1 reddish oregon orangish habanero pepper, minced
1/4 spoon crushed cloves
4 cups water
One 13.5 ounce tin coconut milk, preferably Goya brand
2 sprigs caller thyme
1 to 1 1/2 teaspoons kosher salt, positive much arsenic needed
1 1/2 cubes chickenhearted bouillon oregon 1 1/2 teaspoons Better Than Bouillon chickenhearted crockery basal (optional)
One 15-ounce tin no-salt-added kidney beans (or 1 1/2 cups location cooked kidney beans)
3 cups jasmine rice

Nutritional Facts

Per serving (based connected 12)

Calories
260
Fat
8 g
Saturated Fat
6 g
Carbohydrates
42 g
Sodium
140 mg
Protein
6 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nonmigratory Nia Decaille.

Tested by Kara Elder and Nia Decaille.

Published November 18, 2017

Updated March 16, 2026