Caribbean Rice and Peas

Mixie
Mixie @cook_2911039

Caribbean Rice and Peas

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Ingredients

30 mins
6 servings
  1. 1 cancoconut milk
  2. 1 1/2 cuprice
  3. 1 tbspsalt
  4. 1 canred kidney beans /gunga peas
  5. 2 stickfresh thyme
  6. 1 cupwater
  7. 1 pinchblack pepper
  8. 1whole scotch bonnet pepper
  9. 3 clovefresh garlic
  10. 1 tbspolive oil/sunflower oil

Cooking Instructions

30 mins
  1. 1

    Slice the onions fine and fry until soft in the oil

  2. 2

    Add a sprig of the fresh thyme and cut some scotch bonnet in if you like you food with a bit of heat!!

  3. 3

    Crush the garlic cloves in and continue to fry for a couple mins

  4. 4

    Add the beans/peas.. drain from can

  5. 5

    Seasoning time! Add your salt and pepper.

  6. 6

    *Should be smelling real aromatic now,especially with that fresh thyme!!*

  7. 7

    Fry until the beans/peas just start to break up a bit, this will add flavour to the finished dish.

  8. 8

    Add your rice and stir

  9. 9

    Add your coconut milk and your water

  10. 10

    Add the whole scotch bonnet and the remainder of your fresh thyme

  11. 11

    Give it a good stir,taste if enough seasoning. Cover your pot and leave to cook on a low heat.

  12. 12

    Should take approx 30-35 mins. You will see once it's done because all the liquid will dry up. Leave to cool and fluff the cooked rice with a fork.

  13. 13

    Note: If you notice the liquid is drying up but the rice is still not fully cook through, just add more water as appropriate,cover the lid and continue to cook.

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Mixie @cook_2911039
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