Project Food Blog

Caribbean Rice and Peas with Coconut Milk

2 tins red kidney beans
2 tins of coconut milk
7 spring onion stalks, chopped
2 sprigs fresh thyme
Salt and pepper
5 cups long-grain rice
2 whole Scotch bonnet peppers

Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2-1/2 times as much liquid as rice and beans.

Place the whole hot peppers on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for at least 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.

Remove the pepper and thyme stalk, then fluff lightly before serving.

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