Or Should It Be Rice and Legumes?
Is it rice and peas or rice and beans? This is the conundrum with which I am faced. I used black beans for this dish since that is what I found at the store. Sometime in SoCal it can be difficult to find much besides black beans and pinto beans, depending on which store you go to. At this particular store, I could have bought kidney beans which work well for this recipe, but they only had cans that were about the size of the old oil drums which some people make smokers out of. Anyway back to the pea or bean debate. This dish is traditionally made with pigeon peas, which I suppose is where the name is derived from, even though the pigeon pea seems to be closer to a bean, much like the humble black eyed pea, which I would also consider a bean.
Kidney beans are often used for this as well, especially here in the states. But as I said, I used black beans. Canned black beans I might add. Partly so everything can cook at once and partly because my goal here was to make a super-quick side dish to accompany my Brown Stew Chicken recipe.
I am posting this during the week, in my usual non-recipe post because it is one of those that is just so dang simple that it barely qualifies as a recipe.
Just take a can of beans (drained but liquid reserved), 2 cups of rice (I use Basmati. Different types of rice may require adjusting the liquid a bit.), 1 can of coconut milk and enough water to make 3 – 1/2 cups of liquid when combined with the bean liquid and the coconut milk.
Put this in your pressure cooker (I used the Instant Pot so I could just set it and let it go while I worked on my chicken in the stove top pressure cooker.) Add some Allspice, dried Thyme, salt, pepper and garlic powder.
Lock the top on the pressure cooker and set for 4 minutes at high pressure.
When the time is up, let the pressure come down on its own for 10 minutes then do a quick release.
I like to let it sit for 2-3 minutes with the lid off in order to absorb a little more of the liquid.
Makes a great side dish to any Caribbean meal!
|Pressure Cooker Rice and Peas|| |
- 2 cups basmati rice
- 1 can beans (I used black beans, you can also use red beans or kidney beans), drained and liquid reserved
- Water as needed
- 1 can coconut milk
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 green onions, thinly sliced (white part and a couple inches of the green part)
- Put reserved bean liquid and coconut milk in a large measuring cup
- Add enough water to make a total of 3-1/2 cups liquid
- Put rice, liquid and the rest of the ingredients in the pressure cooker pot
- Lock lid on pressure cooker and set to come to high pressure for 4 minutes
- When time is up, turn off cooker and let the pressure come down on its own for 10 minutes, then do a quick release
- Remove cover
- I like to let it sit a couple minutes after the lid is removed to absorb a bit more liquid, but you can serve immediately if the texture is to your liking