The genesis of this recipe came about when Nandita at Saffron Trail asked me to come up with a dish that could theoretically represent the West Indies Cricket Team at this year’s Cricket World Cup, for an article she is developing. Caribbean cooking is so varied and nuanced that I struggled for a while to find a piece that really brought us together. The best I could come up with was Rice and Peas. However not wanting to impose what may have been a decidedly Trinidad-biased opinion I decided to casually ask some friends from other islands what dish they would pick. Thankfully, they all said rice and peas as well!
The next step was to find a way to blend and blur the regional differences into a kind of pan-Caribbean m?ɬ�lange that remained inclusive while still recognizable to each ‘team player’ (as I imagined them in my mind) as authentic. Well I’ll probably never know if I succeeded or what the team would think of my attempt at ‘Caribbean fusion’. But I liked it, and I hope you do too 
Sarina’s Caribbean Rice and Peas
2 cups rice (white long-grain or brown)
1 – 2 cups pigeon peas OR red kidney beans (either soaked overnight or tinned)
1 cup unsweetened coconut milk
4 cups water
1/4 lb salt meat (optional) cut in pieces
1 small onion, chopped
2 blades chive
1 sprig thyme
1 scotch bonnet pepper, chopped finely
1 tsp salt
1 tablespoon vegetable oil
1. If salt meat is used, soak overnight
2. Combine peas, meat (if using), salt, coconut milk and 1 cup water.
3. Cook for 20 minutes on medium-high heat for dried beans or 15 minutes on medium heat for tinned.
4. In a separate pan, heat the oil and brown the chopped onion, pepper, and chive
5. When the peas are almost cooked, add 2 cups water, the sprig of thyme and the rice.
6. When the rice is tender mix in fried seasonings.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Ahhh Salt meat
Ahhh Salt meat
MMMMMM! Sounds so good. I’m craving some Guyanese “cook up” rice now!
post it
i wanna see 
MMMMMM! Sounds so good. I’m craving some Guyanese “cook up” rice now!
post it
i wanna see 
i like rice and peas
without meat
i like rice and peas
without meat
I like complete meals like this, rice,beans and salt meat…perfect!
I like complete meals like this, rice,beans and salt meat…perfect!
Caribbean Rice and Peas
The genesis of this recipe came about when Nandita at Saffron Trail asked me to come up with a dish that could theoretically represent the West Indies Cricket Team at this year?¢‚Ǩ‚Ñ¢s Cricket World Cup, for an article she is developing. Caribbean cooking …
Mmmmmmmm!!! Sarina you always making me sooo hungry!
Nothing like Oxtail in brown sauce to go over rice and peas!!
Mmmmmmmm!!! Sarina you always making me sooo hungry!
Nothing like Oxtail in brown sauce to go over rice and peas!!
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This post was mentioned on Twitter by Trinigourmet: Sarina’s Caribbean Rice and Peas (recipe) – ow.ly/1r2Di…
Great recipe. Too bad I didn't have any rice and peas when I was in Trinidad.