Caribbean · 50 min · serves 4

Rice and Peas

Kept by The Bhook kitchen

Ingredients

• 400 g long grain rice
• 1 tin (400 g) kidney beans, drained and rinsed
• 400 ml coconut milk
• 300 ml water
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 sprigs thyme or 1 tsp dried thyme
• 2 spring onions, sliced
• 1 Scotch bonnet pepper, whole (optional)
• 1 tsp salt

Method

1. Rinse the rice under cold water until the water runs mostly clear.
2. In a large saucepan, put chopped onion, garlic, thyme, and spring onions. Sauté on medium heat for about 3 min until softened.
3. Add the drained beans and stir for 1 min so they're coated in the aromatics.
4. Pour in coconut milk, water, and salt. Add whole Scotch bonnet pepper on top (don't cut it unless you want it hot). Bring to a gentle simmer.
5. Stir in rice. Cover with a tight-fitting lid and cook on low for 20-25 min. The liquid should be absorbed and the rice fluffy.
6. Remove pepper and thyme sprigs, fluff with a fork, and check a grain of rice is tender before serving.

Don't stir the pot once the rice is simmering. Just let it finish undisturbed so the grains stay separate.