Rice & Peas
This flavorful recipe brings a taste of the Caribbean to your kitchen with a comforting blend of aromatic green seasoning, creamy coconut, and tender gungo peas. The fragrant mix of herbs and spices creates a rich base for the tender grains of basmati rice, making each bite a delightful experience. Combined with the vibrant colors and textures of the fresh vegetables, this dish offers a warm and satisfying meal that embodies the essence of Caribbean cuisine.
— Constant Cookbook
Ingredients
- 1 half onion
- 1 half tomato
- 1 clove big of garlic (crushed)
- 2 tbsp green seasoning (http://caribbeanpot.com/how-to-make-the-green-seasoning-paste-thats-so-unique-to-caribbean-cuisine/)
- 1 small cup of basmati rice
- 1 can of gungo peas
- 2 sprigs of thyme
- 1 whole mild chilli
- 2 tbsp of vegetable oil
- 25 g of creamed coconut (block)
- 1 tsp fresh coriander
- Salt and pepper
Instructions
- Dice the onion and tomato finely, heat the oil in a pot. Fry the onion, tomato, garlic, coriander and green seasoning for about 3 to 4 minutes, add half of the peas, salt and pepper constantly stirring (preserve the peas liquid in a bowl for later use).
- Using the liquid from the peas add the coconut, stir and add to the pot. Bring to boil until the coconut cream is dissolved. Add the thyme, cover and leave to simmer for 10 minutes.
- Add the rice and the whole chilli and leave for further 15 minutes until all the liquid is dissolved.
Yield
Serves 2
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