Rice and peas recipes
Our top 3 of 3 Rice and peas recipes
Ingredients
- 400ml coconut milk
- 450ml water
- 1 scotch bonnet chilli pepper
- 7 allspice berries
- 2 sprigs fresh thyme
- 1 garlic clove, peeled
- 1 spring onion
- ½ onion chopped
- 30g Butter
- 400g black beans - canned or dried soaked overnight
- pinch salt and pepper
- 450g basmati rice
Method
- 1. Put all the ingrediants, except the rice and beans, into a large saucepan and bring to boil. Cover, turn down the heat and simmer for 15 mins.
- 2. Wash the rice in cold water and drain. Add the to pan. Drain the beans and add also. If the liquid level is below 1 in above the top of rice, top up with water.Cover the pan and cook for a further 15 - 20 mins covered and on lowest heat until rice and beans cooked through and all liquid absorbed.
- 3. Remove the chilli, spring onion & thyme sprigs. Fork to fluff and seperate the rice and serve.
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Add commentIngredients
- 1 x 450g Tin of Ackee
- 1 Large Onion Finely Chopped
- 1 Scotch Bonnet Chilli Pepper (Whole)
- 1 Orange Pepper Finely Diced
- 1 Medium Tomato Finely Chopped and deseeded
- 1 Garlic Cloves. Finely Chopped
- 2 Tbs Olive Oil
- ¼ Tsp Thyme dried or fresh
- 450g Salted Cod. Soaked and Drained
- pepper to taste
- salt to taste
- 300g Basmati rice. washed
Method
- 1. Put some rice on to boil using the method 1 cup of rice 2 cups of water. Bring to the boil for 5 minutes then put a lid on the pot and turn down to a simmer for around 20mins then turn off. Ensure the lid stays on until serving.
- 1. Heat the oil in a large non stick frying pan. Add the onion and the peppers and fry over a medium heat for 5-6 minutes, allow to soften but not color.
- 2. Add the chilli and chopped tomato, stir.
- 3. Drain the salt cod from its soaking water and rinse with fresh water. Pat the cod dry, then flake the cod into the pan.
- 4. Add the ackee and fry for 5-6 minutes, until the cod and ackee are cooked through. Try not to break the ackee up too much.
- 5.Add the thyme and a little black pepper, to taste, and stir and serve.
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Add commentIngredients
- 1 tin red kidney beans drained and rinsed
- ½ cup Coconut cream
- 2 sprigs Fresh Thyme
- 1 Onion finely chopped
- 2 cloves garlic crushed
- 7 allspice berries
- 1 spring onion
- 1 Scotch Bonnet Chilli Pepper (Whole)
- 2 cups basmati rice. washed and drained
- 3 tablespoons olive oil
- salt and pepper
Method
- Add coconut cream and cup of water to a saucepan and heat.
- Bruise spring onion with a rolling pin and add all remaining ingredients except the basmati and bring to the boil, cover then turn down to medium / low heat and simmer for approx 15 mins.
- Add rice to the mix in the pan stirring through and add water.(The liquid must be 1 inch above the level of the rice, u may require approx 2 cups more water to achieve this).
- Season again to taste.
- Bring the liquid to the boil then cover and turn down to lowest heat and leave until rice is cooked after approx 20 mins.
- Take out the sprigs of thyme, spring onion and scotch bonnet.
- Then fork through the rice to fluff it up and serve.
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