The peas are kidney beans, the rice is long grain, and the thing that makes it taste like Sunday is coconut milk with a whole scotch bonnet dropped in and fished out before it bursts. Tinned beans make it a weeknight side.
Rice and Peas
Long grain rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet for scent rather than heat. The side that goes with everything.
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Rice and Peas
Long grain rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet for scent rather than heat. The side that goes with everything.
Prep
10 min
Cook
25 min
Total
35 min
Servings
6
Method
Simmer
Category
Sides
Cuisine
Jamaican
Servings
Ingredients
Instructions
-
Soften the aromatics: Warm the coconut oil in a lidded pan and cook the spring onions, garlic and thyme for 2 minutes.
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Add the rice and beans: Stir in the rice to coat it, then the beans, coconut milk, water, salt and allspice. Sit the whole scotch bonnet on top.
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Simmer: Bring to the boil, cover, drop to the lowest heat and cook for 18 minutes without lifting the lid.
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Rest and fluff: Take it off the heat and leave covered for 5 minutes. Lift out the pepper and thyme stalks, then fluff with a fork.
Notes
- Dried beans are traditional: soak 150g overnight and simmer until tender before starting.
- If the scotch bonnet splits, the whole pot is hot. Handle it gently.
Nutrition, per serving
Calories 390 kcal
Protein 9 g
Fat 14 g
Saturated fat 12 g
Carbs 60 g
Fibre 5 g
Sugar 2 g
Sodium 420 mg
Recipe from makamboo.com
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