Rice and Peas

Name: Rice and Peas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 400g long grain rice; 400g tinned kidney beans, drained; 400ml coconut milk; 400ml water; 1 scotch bonnet, whole; 4 sprigs thyme; 4 cloves garlic, crushed; 1 tsp salt

Jamaican coconut rice cooked through with kidney beans, thyme and a whole scotch bonnet left intact. Keeping the chilli whole rather than chopping it is what lets its fragrance perfume the rice without turning the dish fiery hot.

Total time

30 min

Prep

5 min

Cook

25 min

Difficulty

easy

Cuisine

Caribbean

vegangluten-free

Ingredients

400glong grain rice

400gtinned kidney beans, drained

400mlcoconut milk

400mlwater

1scotch bonnet, whole

4 sprigsthyme

4 clovesgarlic, crushed

1 tspsalt

Instructions

Combine coconut milk, water, beans, scotch bonnet, thyme and garlic in a pot.

Bring to boil.

Add rice and salt. Stir once.

Cover tightly and cook on very low heat 20 minutes.

Remove scotch bonnet and thyme. Fluff with a fork.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

512

Protein

15g

Fat

25g

Carbs

62.3g

Fiber

11.9g

Sodium

498mg

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