Rice and peas
Rice cooked with red beans in coconut milk, with thyme and a whole scotch bonnet.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the soaked beans in a litre and a half of water for an hour, until soft.
Add the coconut milk, garlic, spring onion, thyme and allspice and bring it to the boil.
Rinse the rice until the water runs clear, add it to the pot and level it with a spoon.
Lay the whole scotch bonnet on top, season, and check that the liquid covers the rice by a finger.
Cover and cook twenty minutes on a low heat, without lifting the lid once.
Take it off the heat and let it stand covered for ten minutes.
Remove the chilli and the thyme sprigs, fluff the rice with a fork and serve.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: File:Rice and Peas.png: Whispyhistory conversion to jpg: Hike395 · CC BY-SA 4.0