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Caribbean Rice And Peas

Delicious Jamaican rice and peas recipe

Rice and Peas

Serves: 6 Side dishes.

Preparation Time: 5 minutes to prep, 15 – 20 minutes to cook

Ingredients:

  • 1 hot red chilli (ideally scotch bonnet), whole and undamaged
  • 400g coconut milk
  • 7 allspice berries
  • 2 sprigs of thyme
  • 1 garlic clove
  • 1 spring onion
  • ½ onion, roughly chopped
  • 2 x 410g black beans or kidney beans
  • Salt and pepper
  • 300g basmati rice

Method:

  1. Slightly bruise the spring onion.
  2. Roughly chop onion and peel garlic clove.
  3. Rinse the rice and add into a large sauce pan with all ingredients except kidney beans
  4. Add in 300ml of cold water and bring rice to the boil.
  5. Season with salt and pepper.
  6. Once boiled turned down heat and simmer for around 10minutes.
  7. Now add in kidney beans and cook for a futher 2 mins.
  8. Turn heat off a leave for 2 more minutes to allow rice to absorb all the liquid.
  9. Remove the tyme, spring onion, garlic and chilli.
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