Name: Rice & Peas
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 1 whole scotch bonnet; 400 g/2 cups uncooked white rice; salt and freshly ground black pepper, to taste; 1 fresh thyme sprig; 3 escallion (spring onion) stalks, chopped; 250 g/1 cup dried red peas (red kidney beans), soaked overnight; 350 ml/1½ cups Walkerswood Coconut Milk

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

Sunday dinner would never be the same without this dish. It goes by a variety of names: in Trinidad it is Peas and Rice; in Spanish speaking islands such as Cuba it is Moros y Cristianos; and in the French-speaking islands like Haiti, it is Riz et Pois Colles. They are all Caribbean bean and rice dishes with slight variations of beans and seasonings. This is the Jamaican version. You will enjoy the smell as it cooks.