Caribbean Rice And Peas

Recipe By:
Sherry
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  • Yield 4 Servings
  • Level Medium

A popular Caribbean cuisine made of rice and peas with coconut milk.
 

Ingredients

  • 300 ml/ 1/2 pint /1 1/4 cups canned coconut milk
  • 300 ml/ 1/2 pint / 1/4 cups water
  • 225 g/8 ounces/1 cup long-grain rice
  • 425 g/15 ounces/1 large can of red kidney beans, drained
  • Salt and freshly ground black pepper
  • 5 ml/1 teaspoon paprika
  • A few drops of tabasco sauce
  • 1 spring onion (scallion), chopped
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Directions

  1. 1. 1. Put the coconut milk and water in a saucepan over a high heat.
  2. 2. 2. When boiling, add the rice, beans, some salt and pepper and the paprika and stir well.
  3. 3. 3. Bring back to the boil once more, turn down the heat as low as possible, cover with a lid and cook for about 20 minutes until the rice is tender and has absorbed all the liquid.
  4. 4. 4. Stir with a fork, add Tabasco sauce to taste, sprinkle with the spring onion and serve.