Rice and Peas


  • Salt, to taste
  • 1 teaspoon chopped fresh thyme leaves
  • 2 ½ cups chicken or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 2 cups long grain rice
  • 2 cloves garlic, peeled and finely chopped
  • 1 red chile, seeded and finely chopped
  • + 3 more ingredients
    • 1 onion, peeled and finely chopped
    • 1 tablespoon vegetable or peanut oil
    • 1 (1-ounce) can gungo peas or black-eyed

Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cran...

View full recipe at SpringPad


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