Jamaican Rice and Peas

What you need

Ingredients

Measured for 5 servings.

• 370 gRice
• 380 gCoconut Milk
• 450 gKidney Beans
• 240 mlWater
• 10 gKosher Salt
• 1 gGround allspice
• 0.5 gBlack Pepper
• 3 pcs (approx. 45 g)Spring Onions
• 2 gThyme
• 1 pcs (approx. 15 g)Red Chili

Make it

Method

1. 01

   Rinse the 370 g rice until the water runs mostly clear. Drain and rinse 450 g already-cooked or canned kidney beans; do not use uncooked dried kidney beans in this short recipe. Wash the spring onions and keep the chilli whole.

2. 02

   Put the rice, drained beans, 380 g coconut milk and measured 240 ml water in a lidded saucepan. Stir in 10 g salt, 1 g ground allspice and 0.5 g black pepper. Place the three spring onions, 2 g thyme and whole 15 g chilli on top.

3. 03

   Bring to a gentle boil, cover tightly and reduce to the lowest heat. Cook for about 18–20 minutes without stirring, until the rice is tender and the liquid is absorbed; if your rice variety needs longer, add a small splash of water and continue covered.

4. 04

   Turn off the heat and let the covered pan rest for 5–10 minutes. Remove the chilli, spring onions and any woody thyme stems, fluff with a fork and divide into five portions. Cool leftover rice promptly and refrigerate.