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Name: Rice and Peas
Total time: 50 min
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 400 g long-grain rice; 400 g cooked red kidney beans; 400 ml coconut milk; 250 ml water; 2 spring onion; 4 sprigs fresh thyme; 2 cloves garlic; 1 Scotch bonnet pepper; 4 allspice berries; 1 tsp salt; 1/2 tsp black pepper

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Jamaica50 minServes 6طُبخ من قبل

Rice and Peas

المكوّنات11

long-grain rice400 g
cooked red kidney beans400 g
coconut milk400 ml
water250 ml
spring onion2
fresh thyme4 sprigs
garlic2 cloves
Scotch bonnet pepper1
allspice berries4
salt1 tsp
black pepper1/2 tsp

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طريقة التحضير

Rinse the rice until the water runs clear, then drain it well.
Put the kidney beans, coconut milk, water, spring onion, thyme, garlic, whole Scotch bonnet, allspice, salt, and black pepper in a pot and bring to a simmer.
Stir in the rice, cover, and cook over low heat for about 25 minutes, until the liquid is absorbed and the rice is tender.
Remove the pepper, thyme stems, and allspice if desired, then fluff the rice and let it rest, covered, for 5 minutes before serving.