Rice and peas

In a me kitchen we deh, a cook an’ listen reggae! –Early B

For ages rice mixed with pulse has been a nutritious dish serving many a nation. It also happens to be a staple favourite in the Carribean. Here is my recipe with all ingredients given in the metric system.

• 400g basmati rice
• 400g can of coconut milk
• 400g can of kidney beans, rinsed
• 1 scotch bonnet pepper
• 5 sprigs of thyme
• 1 small onion, finely chopped
• 1 clove of garlic, finely chopped
• 4 spring onions, finely chopped
• 375 ml water
• 2 tbsp oil

Heat oil in a large pan. Saute onion and garlic for 4 minutes. Add rice and stir until well covered in oil. Add thyme, pepper and kidney beans. Pour water and coconut milk. Add salt and pepper. Bring to a rapid boil. Cover. Turn down the heat and simmer gently for 18 minutes. Remove from the heat and let sit for 5 minutes. Fluff the rice with a fork and stir in the chopped spring onions.

Serve and listen to Early B the Doc!