A staple in Caribbean cuisine, this dish combines fluffy rice and tender peas cooked in coconut milk. Infused with thyme, garlic, and pepper, it’s a flavorful side dish that pairs well with any protein.
• 2 cups long grain rice
• 1 can of kidney beans
• 1 can of coconut milk
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
1. Saute onion and garlic in the Ventray SM600 Tilt-Head Stand Mixer with the saute attachment.
2. Add rice, beans, coconut milk, thyme, salt, and pepper.
3. Cook on medium heat until rice is tender and all liquid is absorbed.
4. Serve hot with your choice of protein.
