Rice and Peas

Recipe by:

Soulful Kitchen

Servings

Minutes

Calories

Ingredients

1.25 cups of red kidney beans OR 1 tin of red kidney beans in water (~400g undrained)
1 ¾ cups dry rice
2 spring onion stalks
1/3^rd brown onion
1 scotch bonnet pepper
Handful of fresh thyme sprigs
1 table spoon of all purpose seasoning
160ml coconut milk / coconut cream
2 cloves of garlic
Butter
Salt

Soak your red kidney beans in water ahead of cooking (overnight if practical, otherwise, for as long as is possible with the amount of time that you have); if you are using canned red kidney beans, you can skip this point
Boil the peas in water until they have become tender – for this serving size, this should take around ~50 minutes (less time needed if you are using tinned peas - ~10 minutes or less). Your water should be around 5cm above your peas, add more water if needed to maintain the level whilst boiling
To the pot, add:
- 2 spring onions stalks
- 2 cloves of diced garlic
- 1 scotch bonnet pepper
- 1/3^rd diced brown onion
- Handful of fresh thyme sprigs
- 1 tea spoon of salt
- 1 table spoon of all purpose seasoning
- ½ table spoon of butter
- ~160ml of coconut milk / cream
Boil for another 10-15 minutes of a medium temperature
Wash 1 ¾ cups of rice until the water runs clear
Add the washed rice to your pot of peas and seasoning and mix in
If needed, add in extra boiled water until the rice is covered with around ½ inch buffer in the water
Cover your pot and cook at a low-medium temperature for around 20-30 minutes, until the rice is soft and water is gone. If the water is gone and the rice is still hard, add just a smidge of boiled water and steam, continue to do this until it reaches a softness you are happy with