Amsterdam Foodie

Rice and peas recipe

This baked rice dish goes perfectly with jerk chicken. Serves 4.

INGREDIENTS

  • 4 spring onions – chopped
  • 4 cloves garlic – finely chopped
  • thumb-sized piece of ginger – finely chopped
  • 2 tablespoons oil
  • small bunch thymne – leaves picked
  • 1 teaspoon salt
  • half teaspoon ground black pepper
  • half teaspoon allspice
  • 1 Scotch bonnet or adujama chilli – left whole
  • 1 can kidney beans
  • 300 grams basmati rice
  • 600 ml chicken stock
  • half can coconut milk
  • 1 lime

INSTRUCTIONS

  1. Pre-heat the oven to 220 degrees C.
  2. Gently fry the spring onions, garlic, ginger, herbs and spices for a few minutes until softened.
  3. Add the beans and rice and stir to coat.
  4. Pour in the hot stock and cover with a lid or foil.
  5. Put in the oven for 25 minutes.
  6. Take out and leave, covered, for 10 mins.
  7. Stir in the coconut milk gently.
  8. Squeeze lime juice over the rice to serve.

Rice and peas recipe

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