Jamaican
Rice and peas
Rice cooked in coconut milk with kidney beans, thyme and scotch bonnet. The classic Sunday side.
Prep 10 mins · Cook 30 mins · Serves 4
Ingredients
- Long grain rice400 g
- Red kidney beans or gungo peas1 tin
- Coconut milk400 ml
- Scotch bonnet pepper1
- Fresh thyme3 sprigs
- Spring onions2
- All purpose seasoning1 tsp
Method
- Put the beans with their liquid, coconut milk, thyme, spring onions and seasoning in a pan and bring to a simmer.
- Stir in the washed rice and add water so the liquid sits about 1 cm above the rice.
- Lay the whole scotch bonnet on top (don't burst it), cover and cook on a low heat for 20 to 25 minutes.
- Remove the pepper and thyme stalks and fluff with a fork.