The BBC Good Food logo
Rice & peas served in a bowl

Rice & peas

A star rating of 4 out of 5.21 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

  • Gluten-free
  • Vegan
Nutrition: Per serving
HighlightNutrientUnit
kcal335
low infat9g
saturates6g
carbs52g
sugars3g
fibre6g
protein9g
salt0.04g
Advertisement

Ingredients

  • 400g can kidney beans , rinsed and drained
  • 400ml can low-fat coconut milk
  • ½ tsp dried thyme
  • ½ tsp ground allspice
  • 6 spring onions , sliced
  • 200g long grain rice

Method

  • STEP 1

    Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.

  • STEP 2

    Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions. 

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content