Rice and Peas

Rice and peas, a famous dish full of flavor. This dish has been made popular via Jamaican cuisine. In Jamaica it is locally referred to as "Watchman". But make no mistake, this dish is enjoyed throughout the Caribbean. Every household has a different method, recipe and varied ingredients. Although each recipe varies from island to Island, they all share similarities. And be sure to know, they are all equally as satisfying to taste. Here is my personal recipe, Jamaican and Guyana inspired Enjoy!

Equipment

Saucepan with lid

Spoon

Knife

Fork

Ingredients

Kidney beans (1tin)

Coconut creme (half pkt)

Scott bonnet (half)

Spring onion (1)

Salted water (1cup)

Thyme (1spirg)

Garlic (2 cloves)

Basmati rice (1cup)

Alternatives - Tinned - dried beans. Soak over night. Coconut creme - coconut milk powder. Spring onion - shallots

Scotch bonnet - Cayenne pepper

Cooking tip - Use one cup of liquid to one cup of rice. For the perfect rice always wash before cooking, this removes starch

Prep

Wash your hands.

Wash and crush the spring onion

Peel & crush the garlic

Open tinned beans

Wash the rice

Method

To begin.

1. Place the scotch bonnet, thyme, spring onion, crushed garlic cloves and kidney beans into the saucepan. Cover with salted water and allow to simmer on a low heat for 15-20 minutes.

2. Add the coconut creme or coconut milk powder, stir and taste. Add more salt if needed and allow to simmer for a further 5 minutes.

3. Add the rice, cover and allow to steam for 15 minutes.

4. Take the lid of, using a fork flip the rice from the bottom to the top. Remove the thyme, spring onion and pieces of scotch bonnet. Place the lid back on and allow to sit for 5 minutes before serving. Serve warm with desired accompanying dish.

We ate ours with this delicious coconut veg. My own special recipe, loved by all. :)

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