Rice and Peas Recipe

Name: Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dry red kidney beans; 1 whole coconut; 4 cups water; 1 teaspoon olive oil; 1 clove garlic; 1/2 onion; 1 scallion, crushed; 1 sprig thyme; 1/2 stick butter; 1/2 teaspoon black pepper; 1 teaspoon salt; 2 cups rice

Servings: persons

1/2 pound dry red kidney beans
1 whole coconut
4 cups water
1 teaspoon olive oil
1 clove garlic
1/2 onion
1 scallion, crushed
1 sprig thyme
1/2 stick butter
1/2 teaspoon black pepper
1 teaspoon salt
2 cups rice

1
Wash beans and soak overnight in water.
2
Remove coconut from husk and finely grate.
3
Add water and squeeze through a strainer.
4
Set aside the coconut and coconut milk.
5
In a stock pot, add oil and heat.
6
Add beans, garlic and onion.
7
When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
8
Add the rice and stir with a fork so beans are evenly distributed throughout rice.
9
Add butter.
10
Cover and simmer for 30 minutes.
11
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
12
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound dry red kidney beans, 1 whole coconut, 4 cups water, 1 teaspoon olive oil, and more.

Yes, Rice and Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Peas

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