Caribbean rice & peas

Caribbean rice & peas

By
From
Posh Rice
Serves
4
Prep
35 mins

A staple of the Caribbean diet, rice and peas is enjoyed all over the world. It goes with everything, but is particularly good with some spicy jerk chicken.

Ingredients

Quantity Ingredient
5 spring onions, finely sliced
1 whole scotch bonnet chilli or dried habanero
2 garlic cloves, peeled and bashed
4 large thyme sprigs, plus extra to garnish
1/2 heaped teaspoon allspice
250g easy-cook long-grain rice
400ml coconut milk
250ml hot vegetable stock
1/2 teaspoon salt
400g kidney beans, rinsed and drained

Method

  1. Tip the spring onions, chilli, garlic, thyme, allspice and rice into a large saucepan. Pour over the coconut milk and stir. Add the vegetable stock and salt, then bring to the boil. Turn down the heat to its lowest setting, cover and simmer for 10 minutes.
  2. Quickly lift the lid and add the kidney beans, cover and cook for a further 10 minutes. Turn off the heat and set aside, covered, for 10 minutes. Stir and serve topped with a few sprigs of thyme.
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