Rice 'n Peas
Dish - West Indies
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Rice and Peas Recipes
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and peas is a very popular dish throughout the Caribbean. It should more
properly be called "Rice and Beans" as there's not usually a "pea" in sight.
usually served as a side dish to accompany meat or poultry, especially highly
spiced or hot dishes, as the relative blandness of the rice and peas counteracts
the fieriness of the main dish. Having said that, the addition of chilies
sometimes renders this redundant. There are also versions which incorporate the
meat into the dish.
Peas (Gungo beans)
types of beans are used such as Red Kidney beans, Pigeon Peas (Gungo beans,
yellow split peas and Black-eyed beans (Cowpeas) and depending on the recipe,
different herbs or spices are added, but the basics remain the same: rice with
beans, beans with rice.
Below are 4 Rice and Peas recipes for you to
try. Some use tinned beans for speed and convenience however, if you wish to use
dried beans, just soak them overnight in plenty of cold water then drain and
boil in fresh salted water until tender. Always
use long grain rice.
Rice and Peas
#1 HT ACC West Indian
HT ACC West Indian 50mins
Jamaican Rice & Peas HT ACC West Indies 65mins
and Peas with Beef HT MC West Indian