Vegan Rice And Peas

rice and peas A plate of rice and peas


  • 1 1/2 cup uncooked kidney beans.
  • 3 cups Uncle Ben's Parboiled rice.
  • 1 dried coconut or 1 can grace coconut cream or milk.
  • 1/4 scotch bonnet pepper, seeded and deveined.
  • 2 medium cloves garlic.
  • 2 stalks green onion.
  • 1 bay leaf.
  • 1/2 teaspoon fine sea salt.
  • 1 teaspoon fresh thyme.

  • 1. Cook peas over medium heat covered, until tender. Do not use canned peas.
  • 2. Add coconut milk bring to a boil. Be careful to keep a close watch while boiling to avoid a boil over.
  • 3. Chop garlic and green onion as fine as possible and set aside.
  • 4. Add salt, pepper, thyme, and bay leaf. After approx. 3 minutes, add all remaining seasonings.
  • 5. Continue cooking for another 5 minutes.
  • 6. Add rice, bring to a boil then reduce heat to low setting.
  • 7. After about 5 minutes, stir to make sure you have a good mix of all ingredients.
  • 8. Continue cooking over lowest setting until all moisture is gone.
  • 9. Serve warm with Vegan Ackee or Vegan Callaloo.

  • TIP:You might want to measure the liquid before adding seasoning. Remove pot from flame and carefully measure. Use about 5 cups of liquid for 3 cups of rice. If you have more than you think you need set aside and add small amounts while rice is cooking. Adjust according to preference.