Beans and rice are a Caribbean staple, each family has their own usual recipe. Different types of beans can be used upon preference, and peas can be used. However, this recipe, as everything is cooked together, should not have frozen peas. The recipe is usually vegetarian, and the chourizo can be swapped out for onions (I would suggest a whole onion).
I am from Bermuda, and we, like the rest of the Caribbean, eat peas and rice. However, as per anything else that I cook, this is not the bog-standard-normal recipe. We have a very strong Portuguese influence on the island and so my peas and rice has chourizo, because it is delicious, and I don’t care 🙂
Things to note:
This makes a great side dish, but it is very flavourful, so I like to serve it with finger-food. Essentially meats that you can pick up – Chicken Thighs, Chicken Wings and Drumsticks, Pork Ribs, and Lamb Ribs (which I have a recipe for slow-cooked Lamb ribs here). Or meats which are a bit more bland – Chicken breast or Pork loin.
I have put kidney beans into this, however, black-eyed peas are a really great alternative.
Servings and Storage
This will keep for about 5 days in a fridge. I like to eat this cool, however, if you want to heat it up, I would suggest putting it into a pot and adding a minute amount of boiling water to help rehydrate the rice.
Calories per serving: 464
Leah's Beans and Rice with Chourizo
This is a one pot side dish that has beans, chourizo, and rice. A nice spiced addition to a simple meat dish.
- 220g Chourizo Picante
- 90g Leeks
- 2 ½ tsp Hot Paprika
- 1 Lamb Bouillon Cube
- 200mls rice
- 400mls water
- 240g drained kidney beans (It is the usual standard sized can)
- 1 ½ tbsp garlic puree
- Step 1 Chop the chourizo into small cubes, usually ¼ of the diameter of the ring of chourizo. Chop the leek into equally small pieces. Add these into a pot which will be large enough to hold the water, put onto medium heat and fry. Add the paprika and continue to fry until the oil has come out of the chourizo and they are slightly crunchy.
- Step 2 Add your bouillon cube and let it dissolve in the hot oil. Add your rice and stir well. You want to not only coat the rice in the oil, but to also start the cooking process by lightly frying it. This step should not take more than a minute.
- Step 3 Add your kidney beans, stir, and add water and stir. Cover with a lid, and raise the temperature to about medium/high and bring to a boil. Once the water is boiling, turn the heat back down to low and continue cooking.
- Step 4 I find that each rice pack will tell you to cook rice for different lengths of time, it drives me nuts – so essentially – I cook the rice until it is done.
- Step 5 I will check it first at the 12 minute mark (unless it starts boiling out of control and you need to take the lid off and stir it). I will stir it, check how much water is still in the pot and gauge. If it is incredibly al dente, I will leave for a further 5 – 7 minutes. If it is feeling like it is getting close-ish, but there is a lot of water. I will leave the lid off of the pot to not only let the water boil off, but also give it time to cook. If you manage to overshoot this, and you find that you have not cooked your rice, but your water is boiled off, add a bit more water, but make sure you turn the heat up so that you bring the water up to the temperature that your are already working with.
- Step 6 Once the rice is cooked, do not serve immediately. If you get to this step and you have an overabundance of water, crank up the heat and boil it off! Leave it to stand for about 5 – 7 minutes so that it can properly settle and soak up the remaining juice/water.