Storage & reheating
Refrigerate within 1 hour, up to 2 days. Reheat until steaming. Freezes well for 1 month.
Caribbean favourites
Caribbean Rice and Peas
Rice simmered with kidney beans, coconut milk, thyme and spring onion — the essential Caribbean side. Whole Scotch bonnet on top gives aroma without overwhelming heat.
Ingredients
- 500 g Long-grain riceTolly Boy Long Grain Rice · £9.99
- 400 g Kidney beans, cookedNot currently stocked
- 400 ml Coconut milkNot currently stocked
- 3 Spring onionsNot currently stocked
- 4 sprigs Fresh thymeNot currently stocked
- 2 cloves GarlicNot currently stocked
- 1 tsp GingerNot currently stocked
- 1 Scotch bonnet, wholeNot currently stocked
- SaltPantry staple
Shop this recipe
Estimated ingredient basket total: £9.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
If using dried kidney beans, soak overnight and boil until tender; tinned beans just need draining and rinsing.
- 2
Combine the coconut milk with an equal volume of water in a pot; add the garlic, ginger, spring onions, thyme and salt.
- 3
Bring to a boil, add the beans and the washed rice, and stir once.
- 4
Place the whole Scotch bonnet on top — do not burst it unless you want serious heat.
- 5
Cover, reduce to the lowest heat and cook 20–25 minutes until the liquid is absorbed.
- 6
Remove the pepper and thyme stems, fluff with a fork and serve with jerk chicken or curry goat.
