Rice and peas

Name: Rice and peas
Yield: Serves 4
Cuisine: British recipes

Rice and peas is a very well-known Jamaican recipe. In Jamaica, ‘peas’ is used to describe red kidney beans.

Ingredients

Cut the spring onions into thin slices. Place the onions in a saucepan with the crushed garlic, thyme, kidney beans and rice. Add the coconut milk, then fill the empty can with water and add that to the pan, too. Bring up to the boil, lower the heat so that the rice is gently simmering (you will just see small bubbles in the water), put the lid on and leave to simmer for 20 minutes.
Carefully taste the rice to see if it is cooked. The coconut milk and water should have been absorbed by the rice.
Season the rice with a little freshly ground black pepper and a sprig of thyme, or you can serve it sprinkled with some chopped fresh coriander, if you like.

Cut the spring onions into thin slices. Place the onions in a saucepan with the crushed garlic, thyme, kidney beans and rice. Add the coconut milk, then fill the empty can with water and add that to the pan, too. Bring up to the boil, lower the heat so that the rice is gently simmering (you will just see small bubbles in the water), put the lid on and leave to simmer for 20 minutes.
Carefully taste the rice to see if it is cooked. The coconut milk and water should have been absorbed by the rice.
Season the rice with a little freshly ground black pepper and a sprig of thyme, or you can serve it sprinkled with some chopped fresh coriander, if you like.