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

   Weigh and prepare all ingredients for Jamaican Rice and Peas: 370 g Rice, 380 g Coconut Milk, 450 g Kidney Beans, 240 ml Water, 10 g Kosher Salt, 1 g Ground Allspice, 0.5 g Black Pepper, 3 pcs (approx. 45 g) Spring Onions, 2 g Thyme, 1 pcs (approx. 15 g) Red Chili. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Rice with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Jamaican Rice and Peas into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.