Rice and peas

Name: Rice and peas
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 spring onions, trimmed (ends and tops removed); 1 garlic clove, crushed; Sprig of fresh thyme; 400g can kidney beans, drained and rinsed; 400g long grain rice; 400ml coconut milk; Fresh coriander, chopped, to serve (optional)

Easy
June 2009

Easy
June 2009

Test kitchen approved

Serves 4
Hands on time 10 mins, plus 20 mins cooking time

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

Dairy-free recipes
Vegetarian recipes

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Ingredients

2 spring onions, trimmed (ends and tops removed)
1 garlic clove, crushed
Sprig of fresh thyme
400g can kidney beans, drained and rinsed
400g long grain rice
400ml coconut milk
Fresh coriander, chopped, to serve (optional)

Method

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.