jamaicanlunchServes 4

Rice & Peas

Name: Rice & Peas
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: jamaican
Ingredients: 300g Long grain rice; 400g can Kidney beans (canned); 400ml Coconut milk; 3 cloves Garlic; 3 sprigs Thyme; 3 stalks Spring onion; 1 Scotch bonnet (whole)

The foundation of Caribbean Sunday cooking — rice cooked in coconut milk with kidney beans and thyme.

Ingredients

Long grain rice300g
Kidney beans (canned)400g can
Coconut milk400ml
Garlic3 cloves
Thyme3 sprigs
Spring onion3 stalks
Scotch bonnet (whole)1

Method

1Add coconut milk, kidney beans (with liquid), garlic, thyme, spring onion, and whole scotch bonnet to a pot. Do not pierce the scotch bonnet — it adds flavour without heat.
2Bring to a boil, then add the rinsed rice. Stir once, cover tightly, and cook on low heat for 25 minutes.
3Remove scotch bonnet, thyme sprigs, and spring onion. Fluff with a fork and serve.

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