Rice & Peas


  • 3 c. plain, dry rice
  • 1 c. dried kidney beans or pidgeon peas, soaked
  • 3 cloves garlic, finely chopped
  • 3 scallions or spring onions
  • 1 c. coconut milk, canned or fresh
  • 1/2 tsp. salt
  • 2 sprigs fresh thyme, or 2 tsp. dried thyme
  • 2 c. water


  1. Cook beans in 2 cups water until tender. Add garlic, coconut milk, thyme, onion and salt.
  2. Cook for a few minutes, and add rice.
  3. Add water to cover rice by about an inch, adding more water as needed.
  4. Cook until tender.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.