Jamaica / Side
Rice and peas
Rice cooked with red beans in coconut milk, with thyme and a whole scotch bonnet.
Ingredients
- Red kidney beans, soaked overnight250 g
- Long-grain rice500 g
- Coconut milk400 ml
- Scotch bonnet1
- Thyme6 sprigs
- Spring onions4
- Garlic4 cloves
- Allspice berries6
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the soaked beans in a litre and a half of water for an hour, until soft.
Add the coconut milk, garlic, spring onion, thyme and allspice and bring it to the boil.
Rinse the rice until the water runs clear, add it to the pot and level it with a spoon.
Lay the whole scotch bonnet on top, season, and check that the liquid covers the rice by a finger.
Cover and cook twenty minutes on a low heat, without lifting the lid once.
Take it off the heat and let it stand covered for ten minutes.
Remove the chilli and the thyme sprigs, fluff the rice with a fork and serve.
