Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 3 spring onions, finely chopped
  • 4 sprigs fresh thyme
  • 1 tbsp ground black pepper
  • 1 tbsp ground pimento
  • 1kg easy cook long grain rice, washed and drained several times until the water runs clear
  • 400g Dunn's River red kidney beans, rinsed and drained
  • 400ml Dunn's River coconut milk
  • 1 large Scotch Bonnet pepper
  • 1 tbsp salt
  • 500ml water

Method

  1. 1

    Stir well, then reduce the heat to a low-medium setting, cover the pan and cook for a further 20-30 minutes, stirring half way through.

  2. 2

    Take the pan off the heat, remove lid and allow rice and peas to air-cool for 5-10 minutes.

  3. 3

    Add all the remaining ingredients to the pot and top up with the 500ml of water. Turn the heat to high and bring to the boil for 5 minutes.

  4. 4

    Stir well, then reduce the heat to a low-medium setting, cover the pan and cook for a further 20-30 minutes, stirring half way through.

  5. 5

    Take the pan off the heat, remove lid and allow the rice and peas to cool for 5-10 minutes.

  6. 6

    Remove the Scotch Bonnet pepper and thyme stalks from the pan (you can leave the Scotch Bonnet pepper in the pot and burst it and stir through the rice if you want a really fiery version!), then take a fork and run through the rice to fluff up before serving

  7. 7

    Add all the remaining ingredients and Dunn's River Coconut Milk to the pot and top with the 500ml of water. Turn the heat to high and bring to the boil for 5 minutes.

  8. 8

    Heat oil in a deep-bottomed pan and sweat off the onions, spring onions, thyme, black pepper, stirring for 2 minutes on a medium heat.

  9. 9

    Add your washed and drained rice to the pot and stir well until all the rice becomes slicked with the flavoured oil. Continue to stir and cook on a medium heat for 2 -3 minutes.

All information is provided by Grace Foods.

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 9.0g 13%
  • Saturates 5.2g 26%
  • Sugars 1.7g 2%
  • Salt 1.6g 27%

% of the Reference Intakes

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