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Rice and Peas      HT  ACC  West Indian  45mins



Serves 4   Hot Accompaniment   Rice  Pulses   Caribbean North American




1 x 400g/14oz tin Red Kidney Beans 

1 400g/14oz tin Coconut Milk 

450g/1lb Long Grain Rice

1 Small onion, chopped 

1 Garlic Clove, chopped 

1 Stock Cube 

2 sprigs Thyme 

1 tbsp Butter 


1 Whole Scotch Bonnet Pepper 





1. Drain the liquid from the tin of beans into a measuring jug, add the coconut milk and enough water to make up to 960ml/32fl.oz. 


2. Place the liquids in a large saucepan together with the beans, onions, garlic, crumbled stock cube, thyme and butter. Bring to the boil stirring to mix well. 


3. Add the rice and salt and stir until it comes back to the boil. Reduce heat to low and place the scotch bonnet pepper on top of liquid. Cover tightly and simmer for 20-25 minutes. 


Remove the pepper before serving. You can substitute the kidney beans with another sorts of beans. Popular choices include black-eyed beans and  pigeon peas.



More Rice Recipes  |  Peas and Beans   More Caribbean Recipes



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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