Rice and Peas
Ingredients
1 cup long grain rice
1 cup coconut milk
1 cup water
1 cup cooked red (kidney or pigeon) beans
1 sctoch bonnet pepper (or 1 chilli) - uncut
1 sprig thyme
1 tsp salt
Description
This is a most common accompaniment to lots of Jamaican meals. The "peas" are actually small red beans.
Method
Cook rice by the absorption method by putting all ingredients in a pot, covering and bringing to the boil. Lift the lid, stir once, then put lid back on, reduce to a simmer and leave for 7 minutes. Leave to sit until ready to serve. Remove the pepper and thyme before serving.
Categories
now to save this recipe to 'My Recipes'
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