Total time
40 mins
Prep
10 mins
Cook
30 mins
Per head
£1.78
Difficulty
Easy
A Caribbean Sunday staple, fluffy rice cooked in coconut milk with kidney beans and aromatic herbs. Simple and deeply comforting.
Did you know?
Despite the name, Jamaican rice and peas is made with kidney beans, Jamaicans call them "peas." The dish was brought to the Caribbean by West African people who traditionally cooked rice with beans. Sunday without rice and peas in a Jamaican household is almost unthinkable.
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Ingredients
- 1 tsp salt
- pinch, optional black pepper
- 1 (finely sliced) spring onions
- 1 tin coconut milk
- 1 scotch bonnet
- 1 tbsp butter
- 1 bunch thyme
- 2 cloves, minced garlic
- 1 tsp allspice
- 185g, about ½ cup long grain rice
- 1 tin, drained and rinsed, about ⅓ cup red kidney beans
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