Coconut Rice With Peas

5.0(1036)

Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.

by David Tanis

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CaribbeanDinner, Weeknight, Side Dish

Servings

(6–8)

Total time

40 min

Calories / serving

257 kcal

Ingredients (8)

serves

2 tablespoons coconut oilcoconut-oil
1 cup finely diced oniononion
2 cups long-grain rice, washed and drainedlong-grain-rice
1/2 teaspoon saltsalt
1 tablespoon grated gingerginger
1/2 cup coconut milkcoconut-milk
1 cup cooked peaspeas
3 tablespoons toasted coconutcoconut

Instructions (3 steps)

01Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
02Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
03Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

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Rich recipe — supports nutrition-aware planning.