Caribbean rice and peas

Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 10

This easy recipe shows you how to make rice and peas, which goes wonderfully with jerk chicken.

By Neneh Cherry and Andi Oliver

From Neneh and Andi Dish It Up

Shopping list

Ingredients

  • 250g/9oz black-eyed beans, soaked
  • sprig of thyme
  • salt
  • 1 litres/1¾ pints boiled water
  • 250g/9oz desiccated coconut
  • 500g/1lb 2oz American long-grain or easy-cook rice

Method

  1. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.

  2. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.

  3. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.

  4. Add the rice and coconut water to the soft peas in the saucepan.

  5. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.