Jamaican Rice and Peas

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Ingredients

• 2 Tablespoons oil
• 1 onion
• 1 clove garlic
• 1 red chilli - chopped (or hot pepper sauce)
• 1 can of coconut milk
• 300 grams white rice
• Salt and pepper
• 400 ml vegetable stock
• 1 can of gungo peas
• half teaspoon of thyme

Method

• In a large saucepan soften the onion in the oil.
• Add the chilli and garlic.
• Add the coconut milk, rice and salt and pepper.
• Stir in the vegetable stock.
• Bring to the boil and then reduce heat.
• Add the gungo peas and thyme.
• Simmer for about 20 minutes until liquid is absorbed and rice is soft.

About

• Difficulty: Easy
• Preparation: Other
• Provides: 2 servings
• Vegginess:: Vegan

Type

• Starter/Side

Timings

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Allergy details

• Dairy free
• Egg free

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