Lazy Rice and Peas
Delicious Caribbean rice dish cooked in coconut milk and fresh chilli and herbs!
Equipment
- Lidded pot
- Sharp knife
- Chopping board
- Cooking spoon
Ingredients
- 2 cups long grain rice
- 1 tin kidney beans
- 1 tin coconut milk
- 1 spring onion
- 1 large sprig fresh thyme
- 1 scotch bonnet
- 1 large clove garlic sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sunflower oil
Instructions
- Wash the rice, spring onion and chilli. Slice the garlic and chop the spring onion in half.
- Turn the pot on the stove add the oil and allow to heat for 3 minutes. Add the sliced garlic and fry until slightly golden.
- Add the washed rice to the pan and stir for about 3-5 minutes.
- Add the coconut milk and 1 cup of water. Next add the kidney beans with ¾ of the juice from the tin. Add the salt and pepper, spring onion, thyme and chilli and stir. Put the lid on and leave on high to come to the boil.
- After 7-10 minutes the rice should be boiling. Remove the cover stir and turn the heat to low and replace the lid and place the mortar on top if using. Leave to cook until all the liquid has dried - about 15-25 minutes.
- Check the liquid is dry and the grains are white and fluffy - serve and enjoy!
Notes
If you want to make this recipe using fresh beans. Soak your beans in a bowl or pot full of cool water overnight or for at least 12 hours. Then follow the recipe above.