Freeport Orange Scotch Bonnet Coconut Rice and Peas

Name: Freeport Orange Scotch Bonnet Coconut Rice and Peas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Cuisine: Caribbean
Ingredients: 2 tbsp. Coconut or Vegetable Oil; 1 Bunch Green Onions Sliced Thin (about 1 cup); 3 Cloves Garlic Minced; 2 Cups Rice; 1 Can Small Red Beans; 2 Scotch Bonnet Peppers; 3 Cups Veggie Stock or Water; 1 Can Unsweetened Coconut Milk (not light); 1 tsp Dried Thyme; 1 tsp Ground Allspice; 1 tsp ground fresh Ginger

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Cuisine

Caribbean

Author:

Jay Gleaton

Servings

Prep Time

10 minutes

Cook Time

45 minutes

This is THE go to side for Jamaican and Caribbean cooking. Once you make it one time you might just find it starting to appear in the regular rotation of side dishes you can make and then eat on all week. It's that good.

The flavor is earthy and spicy from the allspice and scotch bonnet peppers and fragrant from the fresh thyme and rich from the coconut and peas. Peas in this recipe traditionally refer to pigeon peas but we are going to substitute small red kidney beans since they are easier to find here in the states. We are using the Freeport Orange Scotch Bonnet Pepper for this recipe as it is slightly less spicy and with a stronger flavor than it's Jamaican cousin, the MOA scotch bonnet pepper.

If you want this recipe to be spicier just chop up the Scotch Bonnet Peppers instead of using them whole. If you want this to be vegetarian just substitute your favorite veggie stock for the chicken stock.

Ingredients

2 tbsp. Coconut or Vegetable Oil
1 Bunch Green Onions Sliced Thin (about 1 cup)
3 Cloves Garlic Minced
2 Cups Rice
1 Can Small Red Beans
2 Scotch Bonnet Peppers
3 Cups Veggie Stock or Water
1 Can Unsweetened Coconut Milk (not light)
1 tsp Dried Thyme
1 tsp Ground Allspice
1 tsp ground fresh Ginger

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the sliced onion and garlic and cook until softened, about 1 to 2 minutes.
Add thyme, bay leaf, pimento berries, grated ginger, salt, and pepper. Add in scotch bonnet peppers (if using), Chop them up if you want it extra spicy! Stir in canned beans (drained), chicken (or veggie) stock, and coconut milk and simmer, covered, for 5 minutes.
Stir in the rice (rinsed and drained), bring to a boil, reduce heat to LOW, cover and let the rice steam slowly for 20 minutes. Remove from heat and let stand for 10 more minutes before opening and fluffing the rice.

Recipe Video

Recipe Note

Photo Credit: Pedro Marashi | Southern Exposure