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Rice and Peas

Total Time 40 minutes
Servings: 6 6 servings
Course: Side Dish
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 400 g long-grain rice
  • 400 g canned kidney beans drained (reserve the liquid)
  • 400 ml coconut milk
  • 400 ml water or the reserved bean liquid
  • 4 cloves garlic minced
  • 3 spring onions whole
  • 1 whole Scotch bonnet chilli do not cut — just bruise it
  • 2 sprigs fresh thyme
  • 1 tsp salt

Method
 

  1. Combine the coconut milk, water (or bean liquid), garlic, spring onions, Scotch bonnet, thyme and salt in a medium pot. Bring to a boil.
  2. Add the kidney beans and stir.
  3. Add the rice and stir once. Return to a boil.
  4. Cover and reduce heat to the lowest setting. Cook for 20 minutes — do not lift the lid.
  5. Remove from heat and rest covered for 5 minutes.
  6. Remove the spring onions, Scotch bonnet and thyme. Fluff with a fork and serve.

Notes

Source: Classic Jamaican recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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