Caribbean Rice and Peas with Plantain (Platina) Recipe

Caribbean rice and peas is a flavorful dish often served as a staple in Caribbean cuisine. The dish combines rice, kidney beans (or pigeon peas), and coconut milk, creating a rich and aromatic meal. Pairing it with fried plantains (plátano or platina) adds a sweet and savory balance, making it a delicious Caribbean favorite.

Ingredients for Rice and Peas:

1 cup dried kidney beans or pigeon peas (or 1 can if using canned beans)
2 cups long-grain rice (preferably basmati or jasmine)
1 can (400 ml) coconut milk
2-3 cups water (or as needed)
2-3 sprigs of thyme (preferably fresh)
2 cloves garlic, minced
1 medium onion, finely chopped
2-3 scallions (green onions), chopped
1 whole scotch bonnet pepper (optional, for a bit of heat)
1/2 tsp allspice (optional, for added flavor)
Salt and pepper to taste
1 tbsp butter or vegetable oil (for flavor)
1 bay leaf (optional)
Ingredients for Fried Plantains:
2 ripe plantains (the skin should be yellow with black spots for sweetness)
1/4 cup vegetable oil (for frying)
A pinch of salt


Instructions for Rice and Peas:

1. Cook the Beans (if using dried beans)
Rinse the dried beans and soak them overnight.
Drain the soaked beans, add them to a pot with fresh water, and bring to a boil.
Reduce heat and simmer for about 1 hour until tender but not mushy. Drain and set aside. (Skip this step if using canned beans and just drain and rinse them.)

2. Prepare the Base:
In a large pot, heat the butter or oil over medium heat.
Sauté the chopped onion, garlic, and scallions until softened and fragrant (about 2-3 minutes).
Add thyme sprigs and allspice (if using) and stir.

3. Cook the Rice:
Add the rice to the pot and stir it with the sautéed mixture for 1 minute to lightly toast it.
Pour in the coconut milk, cooked beans (or canned beans), and 2 cups of water. Stir to combine.
Add the whole scotch bonnet pepper and bay leaf (optional). Be careful not to burst the pepper unless you want a lot of heat.

4. Simmer:
Bring the mixture to a boil, then reduce heat to low.
Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Check occasionally to see if more water is needed.
Remove the scotch bonnet pepper and thyme sprigs before serving.

Instructions for Fried Plantains:
1. Prepare the Plantains:
Peel the plantains by cutting off the ends and making a lengthwise slit down the skin. Remove the peel and slice the plantains diagonally into 1/2-inch thick slices.

2. Fry the Plantains:
Heat vegetable oil in a large frying pan over medium heat.
Once the oil is hot, carefully add the plantain slices in a single layer.
Fry for 2-3 minutes per side until golden brown and caramelized.

Remove the plantains and drain on paper towels. Lightly sprinkle with salt.

Serving Suggestions:
Serve the rice and peas alongside the fried plantains, pairing them with your favorite Caribbean meats like jerk chicken, curry goat, or grilled fish.

Add a fresh salad or steamed vegetables for a complete Caribbean meal.

This combination of rice and peas with fried plantain brings together the hearty, savory flavors of the Caribbean with the sweetness of ripe plantains, making it a satisfying and authentic dish to enjoy!