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Walkerswood Recipe: Rice and Peas

Rice and Peas – serves 6
Preparation time: 15 minutes + 2¼ hours
Sunday dinner would never be the same without this dish. You’ll enjoy the smell as it cooks. Try this with Jerk Chicken for a traditional Jamaican meal.
Place beans in a large, heavy saucepan with a lid. Add enough water to cover and boil until just tender, about two hours.
Add coconut milk, and seasoning and then rice. Top up with water, if necessary, so there is about 2½ times as much liquid as rice and beans.
Place the hot pepper on top and bring to boil. Reduce the heat, and cover.
Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender.
Do not stir while cooking or allow the pepper to burst. Remove pepper and thyme stalk, then fluff lightly before serving.
250g dried red peas (red kidney beans)
350ml coconut milk
3 escallion (spring onion stalks), chopped
1 sprig of fresh thyme
salt and ground black pepper
400g uncooked white rice
1 whole scotch bonnet pepper

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