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Jamaican rice a...

Jamaican rice and peas - quick & easy

Name: Jamaican rice and peas - quick & easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8
Cuisine: Jamaican
Ingredients: 1 tsp vegetable oil; 1 tbsp butter; 2 cloves garlic; 6 spring onions; 2 tsp all purpose seasoning; 1/2 tsp ground allspice; 1/4 tsp ground black pepper; 2 tsp salt; 1 can kidney beans; 1 can coconut milk; water; 2 scotch bonnet peppers; 6 sprigs fresh thyme; 2 cups basmati rice

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Prep: 10 min

Cook: 20 min

Extra Time: 10 minutes resting

A traditional Jamaican dish made with rice and kidney beans (not peas as the name suggests) cooked in coconut milk and flavoured with allspice, scotch bonnet peppers and fresh thyme. This tried and tested foolproof recipe will guarantee you light and fluffy, flavourful rice every time!

Ingredients

1 tsp

vegetable oil

1 tbsp

butter

2 cloves

garlic, finely chopped

spring onions, chopped

2 tsp

all purpose seasoning

1/2 tsp

ground allspice

1/4 tsp

ground black pepper

2 tsp

salt

1 can

kidney beans, (400g/14oz), drained (reserve the liquid)

1 can

coconut milk , (400ml/14oz)

water, (see method for quantity)

scotch bonnet peppers

6 sprigs

fresh thyme

2 cups

basmati rice, washed

Method

1. Heat oil and butter in a saucepan over a medium heat. Add the garlic and spring onions and cook for 1 minute. Add the all-purpose seasoning, allspice, black pepper, salt, and drained kidney beans and cook for 30 seconds.
2. In a measuring jug, mix the liquid reserved from the canned kidney beans with the coconut milk, then add enough water to make up 3 cups of liquid. Add the liquid to the saucepan along with the scotch bonnet peppers and thyme.
3. Bring it to the boil, add the rice, bring it up to the boil again, reduce the heat to the lowest setting, put the lid on and let it cook for 15-20 minutes or until all the liquid has been absorbed.
4. Remove from the heat, keep the lid on and let it finish steam cooking for at least 10 minutes. Fluff the rice up with a fork and serve.

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