Rice and Peas
Coconut rice with Kidney Beans
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Heat
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Serves
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Dietary Info
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Prep 30 mins
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Cook 20 mins
Hari says
Rice and peas is a traditional West Indian way to prepare rice. In the Caribbean the peas used for this dish are usually pigeon peas but you can substitute them for kidney beans as I have done in this recipe. The rice come out with a wonderful pink hue from the liquid of the kidney beans and with delicious warming bite. I like to use a block of creamed coconut for this dish because the coconut adds a slight texture which I think is lovely.
This makes a great side dish to have with my Caribbean chicken stew as well as jerk chicken.
- Ingredients
- Method
- 400g tin kidney beans, including the liquid
- 100g creamed coconut block
- 600ml warm water
- 2 cloves garlic, chopped
- 1 Small onion or 2 stalks scallion, chopped
- 1 tsp dried thyme
- 1 tsp salt, or to taste
- 1/4 tsp black pepper, ground
- 250g long grain rice (rinsed and drained)
Method
- Drain the liquid from the tin of beans into a measuring cup.
- Break the creamed coconut block into the warm water. Stir to dissolve the coconut.
- Pour the liquid, beans, garlic, onion and thyme to wide pan.
- Sprinkle in the salt and black pepper and bring it to the boil.
- Add the washed rice and boil on high for a couple of minutes.
- Turn heat to the lowest setting, and cook covered until all water is absorbed (about 15 mins).
- Remove the lid and leave to sit until the steam rises.
- Gently fluff through with a fork and serving.
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