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Member recipe

Coconut Rice & Peas

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(1 ratings)

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Serves 4

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  • Ingredients
  • 50ml/2fl oz vegetable oil
  • 1 onion, finely chopped
  • 300g long grain or basmati rice
  • 400ml water
  • 400ml coconut milk
  • 400g/ 1 tin kidney beans, rinsed and drained
  • 3 tbsp fresh thyme
  • salt and freshly ground black pepper
  • fresh coriander, to garnish


    1. Heat the oil in a frying pan and fry the onion until translucent.
    2. Add the rice, stir well and add the water and coconut milk. Bring to the boil.
    3. Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
    4. Serve garnished with the coriander

Comments, questions and tips

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9th May, 2009
Great, easy recipe especially if you love Jamaican cuisine. Jamie Olive has an absolutely amazing jerk marinade - Jamie C4 Christmas series 2008.
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