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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas when they mean beans and therefore this dish is called rice with peas even though there are none in it. Ingredients:
400 g long grain rice |
800 ml coconut milk |
500 g kidney beans |
2 teaspoons chopped thyme |
4 garlic cloves (squashed) |
2 scallions (sliced) |
1 small red chile |
Directions:
1. Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice.
2. Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid.
3. Remove the chili and spice the rice with thyme, pepper and salt.
4. Enjoy!
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