Rice and peas
Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 300g/10Β½ oz long grain rice, well rinsed under cold water, drained
- 400ml tin coconut milk
- 400g tin kidney beans, rinsed and drained
- 1 Scotch bonnet chilli, whole (optional)
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- fresh coriander, to garnish
Method
Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/β in.
Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked.
Switch off the heat and allow the rice to stand, still covered for 10 minutes.
Season with the salt and freshly ground black pepper and serve garnished with the coriander.
