The staple of any Caribbean dinner! Although called Rice ‘n’ Peas, this dish often contains beans, such as red kidney beans. It is a delicious dish on it’s own, but combined with a rich gravy from chicken or lamb, it becomes sublime.
Rice n Peas
Serves 6 – 8
400g easy cook Basmati or long grain rice
1 litre hot water or chicken stock
60g creamed coconut
1 400g tin of red kidney beans or pigeon (gungo) peas, drained
Sprig of fresh thyme or teaspoon of dried thyme
1 whole scotch bonnet pepper
1 spring onion
Pinch of salt
Place the liquid in a large saucepan over a high heat, add the creamed coconut and stir until dissolved.
Add the thyme, spring onion, salt and scotch bonnet pepper and simmer for a few minutes to infuse the liquid with the flavours.
Add the rice and beans, stir gently taking care not to break the scotch bonnet pepper, boil rapidly for 4 – 5 minutes or until you can no longer see the liquid above the rice.
Stir again gently, turn the heat as low as possible, cover with a tight lid and leave to steam for approximately 15 minutes.
Remove the scotch bonnet pepper and the spring onion before serving.