Rice and peas
The flavours of the coconut milk, hint of all spice, the aromatics of the Thyme and of course the gungo peas all combine to create something that is well I-rey. When I lived in Bristol they’d always use kidney beans for this dish, but most supermarkets have a Caribbean section which should cater for your needs. This dish works great with a Jamaican lamb curry and is really Moorish.
Servings: people
Ingredients
- 1 whole Onion (£0.13)
- 2 cloves garlic (£0.06)
- 5 grams All spice (£0.10)
- 5 grams Thyme (£0.22)
- 300 ml Coconut milk
- 1 tin Gungo peas Kidney beans will do (£0.35)
- 13 ml Vegetable oil tablespoon (£0.02)
- 5 grams Black pepper (£0.16)
- 400 grams Long grain rice long grain if possible
- 2 stock cubes chicken stock make 450ml (£0.25)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 20 minutes
- Heat the vegetable oil and fry the onions for 2 minutes. Add the rice and coat in the oil. Toss in the all spice, thyme and garlic. Season with black pepper. Pour in Gungo beans and coconut milk. Add chicken stock. Turn hob to a simmer, until liquid evaporates. Serve.
- Serve with Jerk chicken or Pork.
Follow Us!
