Rice and Peas
Here's a fabulous accompaniment to both our Jamaican Goat Curry or the recipe for the Chicken Curry that I have posted today. It's not 'my' recipe as such as I've been making this for a while but the method works for me and as you can see from the image, makes fluffy, tasty and well separated rice... unless you forget it!
So to create this you will need;
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped or grated
- 1 tin coconut milk
- 2tsp vegetable oil
- 1/2 tin kidney beans rinsed and drained
- Sprig of thyme or a half tsp dried thyme
- 1 Scotch Bonnet chilli (whole)
- 250g long grain rice, rinsed to remove excess starch
- 1/2 inch fresh ginger, grated
- Sea salt to season
- Use a large saucepan that has a well fitted lid, failing that a plate that fits tightly over the top.
- Add oil to the saucepan and lightly brown the chopped onion on a medium heat. Add grated garlic and ginger. Stir.
- Add washed rice, beans and the chilli. DO NOT CHOP, instead put in whole.
- Now add the coconut milk. Stir gently and add water to cover the rice mix by about 1/2 inch. In my pan this is usually about 200ml. Bring to a simmer and put on the lid. Reduce the heat to low and cook for approx 8-10 minutes.
- In this time the rice should be just undercooked and the liquid should have been largely absorbed. Drain off excess water if needed. Put back on the hob with the lid on, turn off the heat and let the residual steam finish cooking the rice for about 5 minutes. Season with salt.
- Fluff up with a fork and keep the lid on until you are ready to serve.