Caribbean Rice and Peas

Caribbean Rice and Peas

Although called Rice and Peas, it’s actually beans that are used in the authentic dish. The perfect accompaniment to my Caribbean Squash, Spinach and Red Pepper stew. Wonderful hits of creamy coconut, earthy flavours from the kidney beans and soft and gooey rice. Heavenly!

save_time50 Minutes servesServes 2 nut? kcal per serving

INGREDIENTS

200 g long grain rice

200 ml coconut milk

300 ml water

2 sprigs fresh thyme

1 red chilli

1 teaspoon sea salt

100 g red kidney beans

METHOD

Soak the rice for 30 minutes in some water to cover with a little salt. The grains will turn slightly opaque. Rinse well.

Place all the other ingredients, except for the beans, into a pan and bring to the boil. Add the rice and kidney beans, bring back to the boil and then turn to the lowest heat.

Cover with foil and a lid to create a tight seal and cook, on a very low heat, for 15-20 minutes.

RECIPE NOTES

RECIPE TIPS

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