Rice and peas

• Jamaican
• Main course
• Serves 4
• 35 min

Ingredients

• 300 g rice
• 400 g cooked kidney beans
• 400 ml coconut milk
• 2 spring onions
• 3 thyme sprigs
• 1 whole scotch bonnet

How to make it

1. Bring the coconut milk, beans, onions, thyme, whole chilli and 250 ml water to the boil.
2. Add the rice, cover and cook on low heat for 20 minutes.
3. Remove the chilli and fluff with a fork.

Licence: CC0 1.0 (public domain)

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