Caribbean Rice & Peas

I love this dish, it’s so easy to make, it’s cheap, it’s filling and so blooming tasty.

Heat some oil in a pan.

Add chopped (smoked) bacon, don’t move it around the pan if you want it to crisp up.

Add chopped spring onions & garlic, cook until softened.

Add your rice and stir until coated then add turmeric, cumin and a couple of bay leaves, stir for a minute.

Add a tin of chopped tomatoes and as much chopped scotch bonnet as suits (I used under half of one). Cook for a couple of minutes.

Add red kidney beans and stock, bring to the boil then cover and simmer, keeping an eye on your liquid levels.

Sprinkle in chopped parsley and season if required. Serve up with a squeeze of lime, I also stuck a blob of crème fraîche on top.


Obviously there’s no sign of peas in this dish, it’s so named as the Caribbeans make this with the pigeon (gunga) pea. Red kidney beans are apparently a decent substitute.

This was dinner… 10th June 2013.

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