Lambros' kitchen travellog

It’s been a week since my last post, and quite some time since my last vegetarian dish (I think!), so let’s try this peas ‘n’ rice from the Bahamas. Beans in this dish give it some fine texture which I think I’ll keep using from time to time, even when I am cooking plain rice, as a side dish

Ingredients

• 1 tbsp oil or butter
• 1 onion, finely chopped
• 1 bell pepper (any color), diced (optional but nice)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional)
• 1 bay leaf (optional)
• 1 cup longngrain rice (about 200 g), rinsed
• 1 can kidney beans or pigeon peas (drained) OR 250 g cooked beans
• 200 ml coconut milk (or 1 small can)
• 300–350 ml vegetable stock or water (adjust to your rice)
• 1 tbsp tomato paste (optional, for color)
• Salt + black pepper
• To serve: lime/lemon, chopped chives or parsley

Steps

• Sauté onion (and pepper) in oil with a pinch of salt until soft, 5–6 minutes. Add garlic and cook 30 seconds.
• Stir in thyme, paprika, bay leaf and tomato paste (if using). Cook 1 minute.
• Add rice and stir 30 seconds to coat.
• Add beans, coconut milk and stock/water. Bring to a gentle simmer, cover and cook on low 12–15 minutes (until rice is tender).
• Turn off heat and rest 5 minutes. Fluff with a fork, taste and adjust salt/pepper.
• Serve with a squeeze of lime/lemon and herbs on top

Notes

• Beans: kidney beans are the easiest Swedennfriendly option; pigeon peas are more traditional if you find them.
• If your rice is still firm but liquid is gone, add 2–3 tbsp water, cover and cook 3–4 more minutes.
• Great as a main with salad, or as a side with grilled veg/fish