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