For those of you who are short on time or who are just looking for an easier way to make Rice & Peas, look no further. Everything is done in the rice cooker and ready within 1 hour without sacrificing any of the flavors of a traditional Rice & Peas recipe. The main and the only change is that we swap out the uncooked raw red kidney beans for the canned fully cooked ones, everything else from my original recipe remains the same. If you’re skeptical about making Rice & Peas in a rice cooker, believe me, I was too but the final result is soooo surprisingly good that you could and I did eat a bowl of it without anything else. So pull out your rice cooker, make this recipe, and thank me later. Enjoy!
Servings: 8 | Estimated Cooking Time: 55-60 minutes
2 cups Long Grain White Rice
1 can Red Kidney Beans
1 can Coconut Milk
2 cups Water
2 stalks Thyme
1 Scallions / Green Onions
1 Scotch Bonnet Pepper
½ cup Brown Sugar
1 clove Garlic
2 tsp Salt
1. Pour the red kidney beans and 2 cups of water into the pot of the rice cooker. After plugging your rice cooker in, switch from 'warm' to 'cook'.
2. Peel, crush, and add the garlic with 1 tsp of salt. Bring to a boil. Est. Time: 18-20 minutes. (This depends on your rice cooker).
3. Continue to boil the kidney beans until the liquid reduces to about 2 cups.
Note: I used the measuring lines in my rice cooker as a guide.
4. Once the liquid has reduced, you can then add the coconut milk, brown sugar, thyme, scallions, scotch bonnet pepper, and remaining salt. Stir.
5. Bring back to a boil. In the meantime wash the rice. When the liquid is boiling add rice, stir to combine, cover, and cook for 15-20 minutes until tender. Fluff rice with a fork.
6. That’s it. Time to eat.