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Rice and Peas

Experience the comforting flavors of traditional Caribbean Rice and Peas, perfectly paired with creamy Arborio rice and fresh peas, making it the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Caribbean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Broth
  • 8-10 cups low sodium vegetable broth or water Using homemade broth elevates the flavor!
  • 2 pieces bay leaves For aromatic depth.
For Cooking
  • 2 tablespoons olive oil Or substitute with 1/4 cup water for oil-free cooking.
  • 1 clove garlic, minced Fresh garlic is best for maximum flavor.
  • 2 medium leeks, thinly sliced Substitute with 1 medium onion or 2 shallots, diced.
  • 2 cups Arborio rice Or use Carnaroli, Vialone Nano for creaminess.
  • 4 cups peas, fresh or frozen Frozen peas are ideal for convenience.
  • 1/4 cup flat-leaf parsley, chopped For a burst of freshness.
  • Mineral salt and pepper, to taste Season to your heart’s content!
  • 1/4-1/3 cup nutritional yeast (optional) Adds a cheesy flavor without dairy.
  • Almond parmesan (for topping) For a delicious, creamy finish.

Method
 

Preparation
  1. In a medium saucepan, warm the broth and bay leaves on low heat.
  2. In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until translucent, then add the minced garlic and sauté for another minute until fragrant.
  3. Stir in the Arborio rice, coating each grain with the oil, and cook for about 3 minutes.
Cooking
  1. Gradually add the warm broth, one cup at a time, stirring frequently until each cup is fully absorbed (25-30 minutes).
  2. Once the broth is absorbed, stir in the peas and cook for an additional 15 minutes until the rice is creamy and perfectly cooked.
  3. Remove from heat and fold in fresh parsley and nutritional yeast (if using), then season with salt and pepper to taste.
  4. Serve hot and garnish with almond parmesan on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. For a quick meal, prepare the base a day before and heat with peas the next day.