I’ve been meaning to make Rice & Peas ages. It’s a filling flavoursome dish of rice and kidney beans (but no peas). In most recipes Rice & Peas is the accompaniment to Jerk Chicken, so I just thought I'd cook the rice in the jerk sauce as it seemed too good to miss out on.
My first attempt above lacks spring onions, and so colour. But was tasty enough for me to want to try again.
Serves 4
For the jerk sauce
1/2 big bunch spring onions, roughly choppedThumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
1/4 hot chilli flakes
½ tsp dried thyme, or 1 tbsp thyme leaves
Juice 1 lime
2 tbsp soy sauce
1 tbsp maple syrup or honey
1 tbsp ground allspice
For the rice & peas
200g basmati rice
400g can coconut milk
1/2 a bunch spring onions, sliced
2 x 410g cans kidney beans and liquid
1 vegetable stock cube, crumbled
Liquidise the ingredients for the sauce.
Weigh out the rice into a casserole dish with a lid. Add the coconut milk, crumbled stock cube, jerk sauce, 300ml kidney bean liquid (top up with water if there is not enough liquid). Bring to the boil, stirring everything well. Cover and simmer for 10 minutes.
After 10 minutes stir in the kidney beans and remaining half bunch of chopped spring onions. Put the lid back on and heat gently until the kidney beans have heated through and you can hear bubbling. Turn off the heat and leave undisturbed with the lid on a further 10 minutes to absorb any remaining liquid. Serve.
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