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!
|50 Minutes||Serves 2||? kcal per serving
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
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.