Rice and Peas

Name: Rice and Peas
Ingredients: 40 g butter; 1 small onion, finely chopped; 1 small clove, finely chopped; 250 g long grain rice; 12 teaspoon fresh thyme leave; 125 g creamed coconut, grated; 450 ml vegetable stock; 1 (400 g) can red kidney beans; 1 scotch bonnet pepper; salt & freshly ground black pepper

10 ingredients

7 steps

Ingredients

40 g butter
1 small onion, finely chopped
1 small clove, finely chopped
250 g long grain rice
12 teaspoon fresh thyme leave
125 g creamed coconut, grated
450 ml vegetable stock
1 (400 g) can red kidney beans
1 scotch bonnet pepper
salt & freshly ground black pepper

Directions

1

Heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened.
2

Stir in the rice and glaze the grains in the butter for a minute.
3

Stir in the thyme, coconut, vegetable stock and beans.
4

Drop in the whole chilli and bring to the boil.
5

Reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed.
6

Carefully remove the whole cilli and discard.
7

Rest for 5 minutes before serving, to allow the rice grains to seperate.