Jamaican Rice and Peas

Rice is a staple dish in Jamaican households. You may ask me why it's called rice and 'peas' when I have quoted kidney beans in the ingredients list. Rice and peas can also be made using gungo peas or pigeon peas.

Ingredients

1 1/2 cup White basmati rice (can also use wholegrain but cooking time may be longer)

1 cup Red kidneys beans (dried works best and gives the authentic taste and colour)

1/2 can Coconut milk

X2 Fresh/dried thyme sprigs

1/2 Onion chopped

2 Garlic cloves pressed

1 stalk Spring onion

Scotch bonnet pepper (optional)

Salt to taste

Method

1. Soak the kidney beans overnight in cold water.

2. Boil the beans until they are relatively soft. If you have a pressure cooker you can use this also.

3. In a pot, along with your onion, garlic, spring onion, thyme, coconut milk and salt to taste. Simmer the beans in water until soft (if using canned kidney beans, you can add at this point).

4. Once beans are cooked, measure the remaining liquid, add water, total amount should be 3 cups liquid. You want there to be roughly 2 cups of water per every cup of rice.

5. Feel free to add a whole scotch bonnet at this point, be careful not to let it pop otherwise you’ll have very hot rice!

6. Add washed rice to the pot and leave to cook on a low to medium heat for around 30 mins/until water is dried out and rice is cooked. Stir occasionally to ensure the rice doesn’t stick to the bottom.

7. Once it’s done feel free to serve with a curry of choice! The TKC vegan mutton curry is a great accompaniment!

Let me know if you try this recipe and tag me on Facebook or Instagram at @chazdelightsnutrition. Happy cooking!

Chaz xx