Weeknight Rice + Peas

This recipe is what I would like to think of as a millennial version of rice and peas. Traditionally you would be soaking kidney beans and cooking them longer, but as millennials we like to have delicious food on the fly. This recipe uses canned kidney beans which cuts the cook and preparation time significantly. Although it’s short on cooking time, it is full of flavor. You can pair this with a meat and a nice side salad or a green vegetable. As always let me know how it turns out and enjoy!

Glam Kitchen Tips

  • Make sure you are using a pot that has a tight lid-the key to fluffy rice is the steam being trapped inside
  • Never remove the lid from your rice until it’s done cooking

Serves 4-6

Ingredients

◦ 2 cups parboiled rice

◦ 1 can of coconut milk (13.5 ounce

can)

◦ 1 can dark red kidney beans (15.5

ounce can )

◦ 1.5 cups water

◦ 2 sprigs green onion, finely chopped

◦ Adobo all purpose seasoning

◦ Ground Black pepper

◦ Garlic powder

◦ Onion powder

◦ Dried thyme

◦ 2 tablespoon garlic, minced

◦ 1 tablespoon granulated white sugar

◦ 2 tablespoon unsalted butter

Instructions

  1. Add coconut milk, beans (with liquid from the can), water, green onion, garlic, and butter to a large pot and bring to a boil
  2. Lightly season with all purpose seasoning, Black pepper, garlic powder, onion powder, dried thyme, then add sugar and mix well
  3. Allow beans to cook for 15 minutes uncovered, stirring every 5 minutes
  4. Stir in rice and place lid on thepot-allow it to cook for 25-30 minutes
  5. Remove from heat and let it sit for 5-10 minutes
  6. Fluff the rice and serve!

4 thoughts on “Weeknight Rice + Peas

  1. I tried this recipe yesterday and loved it!!
    Do you eat tofu, if so do you have a recipe for jerk tofu??

  2. Unfortunately, I cannot have coconut milk…do you know of a substitute.

    Thanks

  3. Nadine you can just use heavy cream, you’ll get the same texture but the coconut flavor will be missing so add extra seasonings.

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