Caribbean Rice and Peas

Ingredients

• 2 cups long-grain rice, rinsed
• 1 can red kidney beans
• 1 can coconut milk
• 3 spring onions, sliced
• 3 garlic cloves
• 1 sprig thyme
• 1 whole Scotch bonnet (don't cut)
• 1 tsp salt
• 2 tsp pepper
• 500ml water

Instructions

1. Simmer the beans with coconut milk, water, spring onion, garlic, thyme and the whole (uncut) Scotch bonnet for 15 min.
2. Add the rice, salt and pepper.
3. Cover; cook on low 18 min.
4. Rest 10 min; remove the Scotch bonnet carefully (don't burst it!).
5. Fluff.

Serving suggestions

• Lovely with jerk chicken or curry goat.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions