Coming from a Caribbean background (both Trinidadian and Guyanese), island foods from this region have been a part of my life since childhood. Even being plant-based, I’m still able to enjoy several of the same foods and flavors that I love and hold dear. Some dishes are already plant-based as is, while others may just require a simple swap of an ingredient. Fortunately, I have a few Caribbean restaurants in my area that make it convienent to just pop in and out when I’m craving a patty, rice and peas, curry, sorrel, etc. Now at home, (depending on what you’re cooking) some items call for longer sessions in the kitchen, which may not always fit into the schedule. Insert my new bestie, the Instant Pot! I recently received one as a gift for my birthday and the first thing I made with it was rice and peas. It turned out great—-and quick! So I’m excited to share this recipe with you.
Different countries in the Caribbean have their own versions of this dish that can vary a bit from one island to the next. This recipe was inspired by, and is reminiscent of the one I grew up on.
Start by gathering the ingredients: fresh thyme, coconut milk, pigeon peas, brown rice or sprouted rice (you can use white rice as well, this is just what I had on hand), black pepper, salt and allspice.
Instant Pot Rice & Peaswww.kulinarian.com/recipes/instant-pot-rice-peas?embed=link
Here’s an example of one of the ways I serve this dish, which is with jerk tempeh, sautéed kale and fried plantains. Get creative and I hope you enjoy it as much as we do!