התמונה להמחשה בלבדJamaican Rice and Peas
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In jamaican rice and peas, Rice, Coconut Milk and Kidney Beans are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay spring onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
- 2Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- 3Open the lid and remove the spring onions, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. To finish, serve and enjoy.
Nutrition
- Calories
- 619
- Protein
- 31.4g
- Carbs
- 112.4g
Chef tips
Leave the chilli whole to give a lovely aroma without making the dish too spicy for the children. If the children prefer milder flavours, swap kidney beans for white beans; they pair lovely with the coconut.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In jamaican rice and peas, Rice, Coconut Milk and Kidney Beans are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.