Rice and Peas

Total Time 40

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

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