zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    emma's rice and peas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    emma's rice and peas

    this is a variation on the classic carribean recipe for rice and peas.

    • Total time: 45 MINS

    Serves: 6

    Ingredients

    • 1 tablespoon Vegetable Oil
      1 bar Creamed Coconut, grated
      16 oz Basmati Rice
      2 Cloves Garlic, finely chopped
      1/4 teaspoon Cinnamon
      1 litre Water
      4 Spring Onions, finely sliced
      1 tablespoon fresh Thyme or a sprig (which will need to be removed after cooking)
      1 can Red Kidney Beans(whole contents of tin)
      Chili( as hot as you like it).
      Salt and Pepper.

    Method

    1. Heat oil in a frying pan and boil 1 litre of water in kettle. Add onions to the frying pan with garlic and cinnamon and cook until onions are soft.
    2. Next, add the creamed coconut to the pan and melt into the onions. Add the rice and stir until all of the rice is coated with the coconut mixture.
    3. Add the chilies, kidney beans and thyme. Once all of this is mixed together empty into a stockpot and pour in boiled water, add salt and pepper to taste and simmer over a low heat for approximately 30 minutes or until the rice has absorbed all of the water.
    4. Remove sprig of thyme if used and stir well. Serve with chicken, fish, pork or anything you want.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary