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Rice & Peas
A rice one pot staple
|
Serves |
6-8 |
|
Prep time |
10 minutes |
|
Cook time |
30 minutes |
This dish is legendary in the Caribbean and for many it’s a key component of a traditional Sunday lunch.
Ingredients
| 300g | basmati rice |
| 1 | brown onion, diced |
| 60g | spring onion, sliced |
| 400g | tinned coconut milk |
| 400g | tinned kidney beans, strained |
| 3 tbsps | thyme leaves |
| 3 | garlic cloves, crushed |
| 2 tbsps | butter |
| 2 tsps | allspice |
| 200ml | water |
| salt, to taste |
Method
- Begin by thoroughly rinsing the rice and then place to one side – this will remove excess starch from the dish.
- Take a large pan, place over a medium heat, then fry the onions in the butter with a pinch of salt. Cook for 5 minutes.
- Add the garlic and spring onions and cook for 2 minutes.
- Now, add the rice, coconut milk, water, allspice, thyme, and kidney beans.
- Bring to the boil, add the lid then reduce to a low heat and cook for approx 15-20 minutes then serve.
Chef’s tips
Don’t stir the rice while it cooks as this will break up the basmati and result in a gloopy texture.