Recipes

Caribbean Rice and Peas

Ingredients
  • 10 Portions

    Easy Cook Long Grain Rice 300g

    Coconut Milk 160ml

    Cooked Red Kidney Beans 240g

    Salt and Pepper To taste

     

  • 50 Portions

    Easy Cook Long Grain Rice 1.5kg

    Coconut Milk 2 x 400ml tins

    Cooked Red Kidney Beans 1.5 x 800g Tins

    Salt and Pepper To taste

     

  • 100 Portions

    Easy Cook Long Grain Rice 3kg

    Coconut Milk 4 x 400ml tins

    Cooked Red Kidney Beans 3 x 800g Tins

    Salt and Pepper To taste

     

Method
  1. Wash the raw rice well under cold running water
  2. In a large pan add water just under twice the volume of the rice (rice absorbs twice its weight in water, 1 part rice to 2 parts water)
  3. Bring it to the boil add the rice and the coconut milk
  4. Reduce the rice to a low simmer and allow to cook until the rice has absorbed nearly all of the liquid stirring occasionally, add the drained, washed, kidney beans 5 minutes before the end
  5. Drain the rice and beans into a colander and rinse with a little hot water to remove any excess starchy water
  6. Season with salt and pepper
  7. Serve immediately
Key Points
Allergens

None