🍚 Jamaican rice and peas

6 servings · prep 15 min · cook 45 min

Ingredients

• 300 g long-grain rice
• 250 g red kidney beans (soaked overnight)
• 400 ml coconut milk
• 400 ml water
• 3 garlic cloves, 3 spring onions
• 2 sprigs thyme
• 1 whole scotch bonnet chili
• Salt, pepper

Method

1. Cook the soaked beans in water for 45 min until tender. Keep the cooking water.
2. Add the coconut milk, garlic, spring onion, thyme and the WHOLE chili, unpierced: it perfumes without heat.
3. Bring to the boil, salt, then stir in the rinsed rice.
4. The liquid should sit about 1 cm above the rice; top up with the bean cooking water.
5. Cover and cook 20 min over very low heat, without ever stirring.
6. Remove the chili and thyme, fluff with a fork and serve.

Adapted from Cuisine du monde

Open this recipe in Fogar — shopping list, pantry, weekly menu