Recipe courtesy of Beverley Watson-Horsted

Rice and Peas

Getting reviews...
Save Recipe
Share This Recipe

Ingredients

Directions

  1. Wash beans and soak overnight in water.
  2. Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
  3. In a stock pot, add oil and heat. Add beans, garlic and onion. Bring to a boil, reduce to a simmer and cook. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
  4. Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL