Jamaican rice and peas
- 200ml boiled water
- 1 tin (400g) kidney beans
- ½ tsp ground allspice
- 3 Scallion or spring onions
- 2 sprigs fresh thyme or 2 tsp of dried thyme
- 200g coconut milk
- 400g Basmati rice
- ½ tsp salt
- 2 tsp butter
Place boiling water in a saucepan and add kidney beans, thyme, scallions allspice seasoning and coconut milk.
Leave to simmer for ten minutes.
Rinse rice using a sieve until water is clear.
Add rice, salt and butter to the saucepan and stir until mixed thoroughly. Leave to simmer for 10 minutes.
Then place the lid on the saucepan and turn the heat down to low and leave for 5-10 minutes.
Check the liquid is fully absorbed, and rice is light and fluffy before serving.