Rice & Peas Recipe | BBC Good Food

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• Rice & peas

Rice & peas

• Anna Glover

Save recipeServes 4 as a sideEasyPrep: 5 minsCook: 20 minsA star rating of 3.8 out of 5.43 ratingsRateloading...

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

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Ingredients

Nutrition

• 400g can kidney beans rinsed and drained
• 400ml can low-fat coconut milk
• ½ tsp dried thyme
• ½ tsp ground allspice
• 6 spring onions sliced
• 200g long grain rice

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Nutrition: Per serving

• kcal335
• fat9glow
• saturates6g
• carbs52g
• sugars3glow
• fibre6ghigh
• protein9g
• salt0.04glow

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Method

• step 1

  Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.

• step 2

  Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

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A star rating of 3.8 out of 5.43 ratingsAdAd

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