Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
This recipe has been updated with pictures and suggestions.
For a really moist rice and beans use 3 cups of water/broth. If you want your rice to look just like in the picture then use 2 cups water or broth
In the recipe I used paprika and creole salt to enhance the flavor of the rice. It’s not traditional. If it is traditional you are after then omit paprika and in place of creole salt use regular salt.
Feel free to switch the coconut milk with 2 cups of water.
You can substitute scotch bonnet pepper with any other type of pepper like green chilies or bell peppers.
Wanna make it vegan? Vegetable broth would be fine.
If using dry pigeon peas, boil them first until tender, then replace beans with pigeon peas in the instruction. You may also use pinto beans or black beans instead.
I use uncooked long grain rice. No need to parboil, just rinse it until water runs clear. One of our readers here have used Japanese short-grained rice and it works. Brown long grain rice works, too.
Too much liquid and stirring would make your rice mushy.
You may cook it ahead and refrigerate. It heats up very well the next day.
If you don't have chicken bouillon, you may leave it out or use half of a Maggie cube and add it to the pot.
For those who want to cook it using an Instant Pot, one of our readers shared this: just saute everything like you normally would, and cook for 3 minutes high pressure with a natural pressure release.