Spiced Rice and Peas with Fried Plantains
A hearty Caribbean staple featuring coconut-infused rice with pigeon peas, served alongside crispy fried plantains for a sweet contrast. This caribbean-inspired rice & grains (vegetarian) ready in about 55 minutes pairs (180g), long grain rice, (150g), canned, drained pigeon peas, (240ml) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups (180g), long grain rice
- 1 cup (150g), canned, drained pigeon peas
- 1 cup (240ml) coconut milk
- 1 medium, diced (1/2 cup) onion
- 2 cloves, minced garlic
- 1 tsp, fresh or dried thyme
- 2, sliced scallions
- 2 ripe, sliced plantains
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- Step 1: In a pot, bring 2 cups water to a boil. Add 1 1/2 cups rice, 1 cup pigeon peas, 1 diced onion, 2 minced garlic cloves, and 1 tsp salt. Cook for 15-20 minutes until tender, then let rest 5 minutes.
- Step 2: In a separate pan, heat 2 tbsp vegetable oil. Add 1 tbsp sliced scallions and 1 tsp thyme, sauté for 1 minute until fragrant.
- Step 3: Stir in 1 cup coconut milk, simmering for 5 minutes until thickened. Fold into cooked rice.
- Step 4: For plantains, heat 1 tbsp oil in a skillet over medium heat. Fry sliced plantains for 3-4 minutes per side until golden and crispy. Serve rice and plantains as a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rice and Peas with Fried Plantains take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Rice and Peas with Fried Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (180g), long grain rice from drying out.
Can I substitute ingredients in Spiced Rice and Peas with Fried Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Rice and Peas with Fried Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Rice and Peas with Fried Plantains vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
