Grenadian Style Rice & Peas

Serves 6


1 Tin Pigeon Peas

1 ½ Cups basmati rice

1 tin coconut milk

1 tbsp Fresh thyme

1 Scotch bonnet pepper

1 Large onion finely chopped

2 Garlic cloves minced

1 tbsp Olive oil

1 tbsp Butter

Salt and black pepper to taste

1 Vegetable stock cube added to 200ml water

1 Bay leaf

1 Clove garlic

6 Whole cloves


  1. Place a frying pan on medium heat, add olive oil, butter and onions and sauté for 5 minutes.
  2. Add garlic and thyme, bay leaf, fry for a further 1 minute.
  3. Remove from heat and add onion mixture to peas, add coconut milk, scotch bonnet pepper and bring to the boil.
  4. Add rice, vegetable stock cube, salt and pepper to taste.
  5. Stir ingredients, bring to boil and cover pan, and reduce heat to low.
  6. Allow to cook until all liquid is absorbed and rice is tender for about 20 minutes.
  7. Remove from heat and allow to rest covered for 10 minutes before serving. Don’t forget to remove the thyme sprigs and scotch bonnet pepper!