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Nutrition: Per serving

  • kcal335
  • fat9g
    low
  • saturates6g
  • carbs52g
  • sugars3g
    low
  • fibre6g
    high
  • protein9g
  • salt0.04g
    low
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Method

  • step 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.

  • step 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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Comments, questions and tips (14)

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Overall rating

A star rating of 3.8 out of 5.38 ratings

paulellis74

Followed the recipe to the letter and it ended up in the bin, the rice didn’t cook and was like crunchy gloop. Don’t bother it tasted awful anyway

Alan Johnston 1 avatar

Alan Johnston 1

I eat virtually anything but this was horrible.

jennybalderstone04450

My husband doesn't like kidney beans, is there an alternative I could use

janiee73

I think traditionally they used black beans.

mcolqu83108

A recipe for rice and peas that doesn't have any peas 😂

joshfood

It's of Jamaican origin, where kidney beans are referred to as peas

James W 3

This is awful, don't bother, try another recipe, the flavours are vile.

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