This recipe is so hearty and filling. It is also amazingly cheap and can be made in bulk to feed a crowd (something I seem to always end up doing). Don't be fooled by the name, there are actually no peas involved at all, but red kidney beans. I also added chickpeas to this recipe to bulk it out a little more, but you can use whatever you have on hand.
Jamaican rice and peas with saffron rice
Serves 4-6
2 cans kidney beans
1 can chickpeas
475 ml Coconut milk
3-4 sprigs of fresh thyme or 3/4 tea spoon dried
4 tablespoons of finely chopped chives or 6 tablespoons finely sliced spring onions (white and green)
1 Scotch bonnet chilli, or other chilli to taste (I used crushed chilli flakes because that is what I had)
2 cloves garlic
1 finely chopped onion
1/2 teaspoon of ground allspice*
1 teaspoon paprika
- Heat a splash of olive oil to a pan and add the onion. Fry for 7-8 minutes, stirring occasionally.
- Add the garlic to the pan and cook for a further 3-4 minutes.
- Add the coconut milk, chilli, thyme, chives, ground allspice and paprika.
- Turn the heat down low, cover the pan and simmer for 25 minutes.
- Check seasoning by tasting. Remove the chilli (if using fresh whole) and sprigs of thyme before serving.
300g basmati rice
Pinch saffron
Vegetable stock cube
Chilli flavoured olive oil
- Add 1 part basmati rice to 2 parts boiling water (from kettle) to a pan on a medium heat.
- Add the stock cube and saffron.
- Cover tightly and turn heat to low.
- Cook for 12 minutes, or until the water has been absorbed by the rice
- Try not to stir the rice or remove the lid, as this lets the rice steam and not become sticky
- Check that the rice is cooked, adjust seasoning if necessary and fluff up the rice.
- Serve and drizzle with chilli olive oil
One happy customer !
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