Rice and Peas
Perfect side dish to the Jamaican Me Hungry dish. Creamy coconut rice, spring onions and a touch of spice made even more comforting by red kidney beans. A staple of the Caribbean.
Equipment
- Large pot
- colander
Ingredients
- 200 g rice Any rice will work well for this depending on what you prefer
- 1 bunch spring onions chop half finely, keep other half to one side for garnish
- 1 400ml can coconut milk
- 2 large sprigs Thyme 3 tbls dried
- 1 small white onion finely diced
- 1.5 tsp all spice
- half scotch bonnet diced as small as you can (optional)
- 1 400g can Red Kidney beans feel free to add another can if you prefer more
- 350 ml water
- 2 cloves garlic crushed
Instructions
- give the rice a quick rinse under the tap until water runs clear, set to one side
- Put a large pan with a touch of water
- add garlic, spring onions, chilli, thyme, all spice and white onion into the pan
- cook on medium heat for 2 minutes
- add in rice, coconut milk, water
- bring to boil
- place lid on top of pan and simmer for 25 minutes (depending on rice you have chosen to use this cooking time can vary)
- * be sure to keep checking the pan to make sure it does not boil dry, add extra water as needed until rice is tender
- drain and rinse red kidney beans
- once rice is tender, switch off heat add beans, stir through and leave for 5 minutes
- roughly chop remainder of spring onions and scatter on top.
- serve