Rice and Peas

Directions

• Measure out the rice into a sieve, set into a saucepan or bowl and soak for about 20 minutes,
• Finely chop the spring onions, garlic and tomato. Heat the oil in a medium lidded saucepan, add the onion and garlic, and sweat gently. After about 15 minutes add the chopped tomato and thyme, and carry on cooking a little longer.

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• Drain and reserve the liquid from the can of beans into a bowl.
  Measure out the coconut milk adding enough if the reserved liquid to make 2 cups (or double the quantity of rice).
• Rinse the soaked rice thoroughly under running cold water and leave to drain for a few minutes.
• Add the rice and beans to the sweated onions, garlic and salt, and stir to combine.

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• Place the whole scotch bonnet on top of the rice, add the liquids and bring to the boil.
  Turn the heat down to low, cover tightly and cook gently for 30 minutes or until rice is cooked.

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• Once cooked, carefully remove the scotch bonnet without breaking the skin.
• This Rice & Peas dish goes perfectly with any of my Jerk recipes.