CARIBBEAN RICE & PEAS

vegan, gluten free, lactose free & really easy to make

Rice and Peas is a traditional Rastafarian dish.

 

Serves 2

  • 250g (8 oz) brown rice
  • 150 ml (¼ pint) coconut milk
  • ½ teaspoon dried thyme
  • 400g (14 oz) can black-eye beans, drained
  • seasoning

Method

  1. Wash the rice well and place in a large saucepan with the coconut milk, thyme and 300 ml (½ pint) water. Bring to the boil, cover and simmer gently for 15 minutes.
  2. Add the beans, season to taste and cook together for a further 10 minutes until the rice is tender.