Montserratian Peas and Rice

About This Recipe

Every Montserratian household has its own version of peas and rice. Cooked in coconut milk with pigeon peas and fresh thyme, it is the perfect companion to stewed meats and fried fish.

Ingredients

Serves 4

• 1.5 cupslong-grain white rice
• 1 canpigeon peas(drained (400 g))
• 1 cancoconut milk(400 ml)
• 1 cupwater
• 2 sprigsfresh thyme
• 1 tspsalt

Instructions

1. 1

   Combine

   Place rice, peas, coconut milk, water, thyme, and salt in a saucepan. Stir.

2. 2

   Boil

   Bring to a boil over medium-high heat.

3. 3

   Simmer

   Reduce heat to low, cover tightly, and cook 18 minutes.

   Do not lift the lid during cooking.

4. 4

   Rest and fluff

   Remove from heat, rest 5 minutes, then fluff with a fork and discard thyme.

Variations

• •

  Use kidney beans instead of pigeon peas.

• •

  Add a whole scotch bonnet (do not pierce) for subtle heat.

Storage

Refrigerate up to 3 days; reheat with a splash of water.

Frequently Asked Questions