Rice & peas
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Rice & peas

By Anna Glover

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 335
  • fat 9g
  • saturates 6g
  • carbs 52g
  • sugars 3g
  • fibre 6g
  • protein 9g
  • salt 0.04g

Ingredients

  • 400g can kidney beans, rinsed and drained
  • 400ml can low-fat coconut milk
  • ½ tsp dried thyme
  • ½ tsp ground allspice
  • 6 spring onions, sliced
  • 200g long grain rice

Method

  1. Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.

  2. Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions. 

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