Jamaican Rice & Peas
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 20-30 minutes
Serves: 8 as a side to curry or meat
Rice and Peas:
- 2 cups/360g/12.7ozs uncooked long grain rice
- 1 onion, peeled and finely diced
- 4 cloves garlic, peeled and finely diced
- 1 cup/250ml/8.8flozs. coconut cream
- 2 cups/500ml/16.9flozs. chicken stock
- 1 Scotch bonnet chilli
- 2 sprigs of thyme
- 800g/28ozs. tinned kidney beans, drained and rinsed
Step 1 - Rinse the rice in a large pot and then add all of the ingredients (onion, garlic, coconut cream, stock, whole chilli , thyme and kidney beans) to the saucepan with the rice. Set to high and when it starts bubbling turn down to the lowest temperature and steam for 20 minutes (make sure not to remove lid during this time). You can discard the chilli once the rice is cooked.