Rice and Peas

Jamaican Rice and Peas

Although called Rice and PEAS, this is traditionally cooked with red kidney beans.

For 1	Continued...
1 tbspn oil	100 gm red kidney beans (about 1 small tin)
75 gm onion (prepared weight)	1 or 2 tspn dried thyme
70 gm long grained rice (about 75 ml)	salt to taste
100 ml coconut milk	black pepper to taste

Heat the oil in an approx 16 cm diameter saucepan, over a low to medium heat, and fry the onion for about 3 min or until translucent.
Add the rice, 150 ml of hot water (carefully as it will spit) and the coconut milk, bring to the boil and add the kidney beans and thyme and simmer, covered, for 15 min, or until the rice is cooked, adding a little water as needed if the rice dries out too much.
Season to taste with salt and freshly ground black pepper.

This is a good accompaniment to Jamaican Jerk Chicken, although it may not suit European tastes.

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