Rice & Peas T&T Style

 

Rice & peas with fried fish and plantains

I grew up in a household where rice and peas was a staple to most of our meals.  It's a great compliment to beef, chicken, goat, or fish (like in the picture).

The good thing with rice and peas is you can use any type of peas you have in stock and you can make a large batch and freeze some for later.  In my house we use two types, red beans (kidney) or dry pigeon peas.

Here's how I make mine.  It takes about 30 minutes to make.

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic
• 1 cup of peas (dry or can)
• 1/2 medium onion, diced
• 2 cups water
• 1 tsp salt
• 1 tsp thyme
• 1 tsp black pepper
• 2 green onions
• 1 1/2 cups rice (white or brown)
• 1 tbsp butter
• 1 tsp finely grated scotch bonnet pepper
• 1/4 cup coconut milk

Steps:

1. Add olive oil in the pot of your choice
2. Mix the garlic with the oil in the pot.  Burn the garlic until it turns dark brown.
3. Add the peas to the pot while the garlic is still burning.  Stir the garlic and peas together.
4. Mix in the onion and the green onion.  
5. Stir in the water, salt, thyme, black pepper.  
6. Let the pot simmer on the medium heat for 5 minutes.  
7. Turn the stove down to low and stir in the rice, the coconut milk,  and the butter.  
8. Add the scotch bonnet pepper. 
9. Cover the pot and let it dry down until the rice is cooked (about 20 minutes).  You may have to add water more water if it starts to stick.  It really all depends of what type of rice your using.