Caribbean Rice and Peas

A traditional side dish using rice and kidney beans

4
5
20
Equipment: 
  • Medium sized pot
  • Tin opener
  • Sharpe knife
  • Chopping board
  • Grater
  • Teaspoon
  • Wooden spoon
  • Garlic crusher
  • Cup
  • Measuring scales
Ingredients: 
  • 1 teaspoon of vegetable oil
  • 1 onion chopped
  • 1 clove of garlic crushed
  • 200g tin of kidney beans drained
  • 75g creamed coconut grated
  • 1 scotch bonnet pepper (optional)
  • 1 teaspoon of all purpose seasoning
  • 1 sprig of thyme or ¼ teaspoon of dried thyme
  • 1 cup of basmati rice (rinsed in cold water)
  • 1 ½ cups of hot water
Simple steps: 
  1. Heat the oil in a panand fry the onion and garlic until soft
  2. Add the kidney beans, creamed coconut, all purpose seasoning, thyme and scotch bonnet (whole) and stir 
  3. Add the rice and hot water and bring to the boil
  4. Reduce heat and simmer for 15 minutes

Be careful not to let the scotch bonnet burst - it is very hot!!!

Calories: 
244
Protein: 
7.8g
Fat: 
1.8g
Carbohydrates: 
46..9g
Sugars: 
1.9g
Salt: 
5mg
Dietary fibre: 
4.2g
Allergen information: 
Barley
Celery
Milk
Mustard
Nuts