Rice and Peas Recipe

Name: Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 g butter; 1 small onion, finely chopped; 1 small clove, finely chopped; 250 g long grain rice; ½ teaspoon fresh thyme leave; 125 g creamed coconut, grated; 450 ml vegetable stock; 1 (400 g) can red kidney beans; 1 scotch bonnet pepper; salt & freshly ground black pepper

Servings: persons

40 g butter
1 small onion, finely chopped
1 small clove, finely chopped
250 g long grain rice
½ teaspoon fresh thyme leave
125 g creamed coconut, grated
450 ml vegetable stock
1 (400 g) can red kidney beans
1 scotch bonnet pepper
salt & freshly ground black pepper

1
Heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened.
2
Stir in the rice and glaze the grains in the butter for a minute.
3
Stir in the thyme, coconut, vegetable stock and beans.
4
Drop in the whole chilli and bring to the boil.
5
Reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed.
6
Carefully remove the whole cilli and discard.
7
Rest for 5 minutes before serving, to allow the rice grains to seperate.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 40 g butter, 1 small onion, finely chopped, 1 small clove, finely chopped, 250 g long grain rice, and more.

Yes, Rice and Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Peas

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