Caribbean Rice and Peas

Ingredients

• 1 can coconut milk (13.5 oz can)
• 1.5 cups long-grain white rice
• 1 can (15 oz) canned kidney beans or pigeon peas, drained and rinsed
• 1.5 cups vegetable broth or water
• 3 cloves garlic cloves, minced
• 3 sprigs fresh thyme sprigs (or 1 tsp dried)
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat 1 tbsp oil in a large pot over medium heat until shimmering, ~90 seconds.

2. 2

   Add minced garlic and cook, stirring, until fragrant, about 1 minute.

3. 3

   Add rice and stir constantly for 2 minutes until lightly toasted.

4. 4

   Pour in coconut milk, broth, and beans; add thyme sprigs and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed.

6. 6

   Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

7. 7

   Season with salt and pepper to taste. Remove thyme sprigs and serve hot.

Tools you’ll need

• large pot with lid (4–5 quart)
• wooden spoon or silicone spatula
• measuring cups and spoons
• fork

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