Rice and Peas (recipes4us)
Really nice dish that goes hand in hand with something nice and saucy. I usually make it alongside Reggae Reggae Chicken and the recipe is easily enough for 4 people
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 sprigs thyme
- 1 tablespoon butter
- salt
- 1 clove garlic chopped
- 1 small onion finely chopped
- water
- 1 400g/14oz can coconut milk
- 1 400g/14oz can black eyed beans drain & save liquid
- 1 450g/1lb long grain rice
- 1 cube vegetable/chicken stock cube
- 1 or 2 whole chilli pepper
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (22g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Drain the liquid from the can of beans into a measuring jug, add coconut milk and enough water to make up to 960ml/32fl.oz of liquid. 2. Place liquids into a large saucepan together with the beans, onions, garlic, crumbled stock cube, thyme and butter. Bring to the boil, stirring to mix the ingredients well. 3. Add the rice and salt to taste then stir until it comes back to the boil. 4. Reduce heat to a low setting and place the chilli pepper on top of the liquid. Cover tightly and simmer for 20-25 minutes. REMOVE THE CHILLI PEPPER BEFORE SERVING.
