Rice & Peas

Name: Rice & Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4 as a side
Cuisine: caribbean
Ingredients: 400g can kidney beans rinsed and drained; 400ml can low-fat coconut milk; 1/2 tsp dried thyme; 1/2 tsp ground allspice; 6 spring onions sliced; 200g long grain rice

3.80 (43)

⏱ 25 mins 🍽 Serves 4 as a side 🌶 caribbean ✅ Easy 🏷 Side dish

This traditional Caribbean side dish features long grain rice simmered in coconut milk with kidney beans, spring onions, thyme, and allspice. Despite the name, the 'peas' are actually kidney beans, which add texture and flavour. It's a fragrant and comforting accompaniment, ideal for serving with jerk chicken or other barbecued meats. The recipe is straightforward and ready in about 25 minutes, making it a great choice for a weeknight supper or weekend lunch.

Ingredients

400g can kidney beans rinsed and drained
400ml can low-fat coconut milk
1/2 tsp dried thyme
1/2 tsp ground allspice
6 spring onions sliced
200g long grain rice

Method

Place the rinsed kidney beans, coconut milk, dried thyme, ground allspice, four of the sliced spring onions, and 100ml water into a saucepan. Bring the mixture to a simmer and season generously with salt and black pepper.
Wash the long grain rice in a sieve under running water until it runs clear. Add the rice to the pan and simmer for 10 mins, giving it an occasional stir. Then reduce the heat, cover the pan with a lid, and cook for another 5 mins until the rice grains are tender and the liquid is fully absorbed. Use a fork to fluff the cooked rice before serving and garnish with the remaining sliced spring onions.