Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Save Recipe Print
Total:
12 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
20 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

Cover the beans with water and soak overnight. Drain. Put the beans in a large saucepan; add the coconut cream and the water. Bring to a boil, then lower the heat and cook until the beans are tender - the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black pepper. Simmer for a few minutes, then add the rice. The liquid should now be about 1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil once again, then immediately turn the heat to low. The rice will be ready as soon as the liquid disappears and each grain of rice is separate. Stir before serving. At Christmas, rice and peas is often made with green gungo peas.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Caribbean Rice and Peas

Recipe courtesy of Food Network Kitchen

Coconut Rice and Peas

Recipe courtesy of Cheryl Smith

Peas and Rice

Recipe courtesy of Kimberly Schlapman

Orange Rice and Peas

Recipe courtesy of Michele Urvater

Jamaican Rice and Peas

Recipe courtesy of Bobby Flay

Bahamian Peas and Rice

Recipe courtesy of Sunny Anderson

Rice with Chick Peas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.