Rice & Peas
(Also called "peas and rice")
| 1 cup |
Dried red peas (red kidney beans), soaked overnight |
| 1 1/2 cups |
Coconut milk (use unsweetened) |
| 3 stalks |
Escallion (spring onion), chopped |
| 1 fresh |
Thyme sprig |
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Salt and pepper, to taste |
| 2 cups |
Uncooked white rice |
| 1 whole |
Scotch Bonnet Pepper (don't burst ) |
Method:
- Place beans in a large saucepan. Add enough water to cover and boil until just tender, about 2 hours.
- Add the coconut milk and seasonings and then the rice. Top up with water, (if necessary), so that there is about 2 1/2 times as much liquid as rice and beans.
- Place the hot pepper on top and bring to a boil.
- Reduce the heat and cover.
- Let the rice steam slowly until cooked, for about 25 - 30 minutes.
- Remove the pepper and thyme stalk, then fluff lightly before serving.
- Serves 6
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