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Home > Recipes > Rice > Caribbean coconut rice with peas

Caribbean coconut rice with peas

Submitted by: John Albert

Date submitted: 26 June 2012 at 07:40:58

Cover Recipe: "Caribbean coconut rice with peas."

Caribbean coconut rice with peas

Total Time:

30 minutes

Originaly Yeild:

4 servings




1 tbsp,  Vegetable oil

3  lean, smoked, thick-cut back bacon rashers, trimmed and diced

1  Large onion -finely chopped

1  Large red pepper -deseeded and thinly sliced

2  Garlic cloves - finely chopped

1  red or green chilli, deseeded and finely chopped

250 g,  Long-grain rice -soaked and rinsed

450 ml,  Boiling water

400 ml,  Can reduced-fat coconut milk

400 g,  Can red kidney or black-eyed beans -soaked and drained

10 g,  Thyme-2 twigs

100 g,  Tomatoes -finely chopped


  1. Heat the oil in a large saucepan, add the bacon and cook over a low flame for 2 minutes until it turns light brown.
  2. Add the onion and sauté for 3 minutes until it is softened. Keep the flame low and add the pepper, garlic and chilli and cook for 1 minute.
  3. Then add the rice, keep stirring and then pour the boiling water and the coconut milk.
  4. Add a pinch of salt and bring the whole mixture to boil, and then reduce the heat. Add the drained beans and thyme, then cover and cook for 10 minutes over a low flame.
  5. Now, add the tomatoes to the pan and continue to cook gently for a further 10 minutes until the rice is just tender.
  6. Remove the thyme twigs from the rice and serve with Tabasco sauce to sprinkle over.

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