Jamaican-inspired rice and peas with greens
A practical rice-and-peas dinner using canned kidney beans, coconut milk and thyme, with callaloo or spinach on the side.
Best for home cooks who enjoy Caribbean-inspired dinners.
- Vegan
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 35 min
- Hands-on
- 10 min
- Cook
- 25 min
- Ingredients
- 10
- Serves
- 4
Ingredients
- 3 Spring onionses
- 3 cloves Garlic
- 0.25 tsp Ground allspice
- 1 tsp Dried thyme
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 250g Long-grain rice
- 200ml Light coconut milk
- 500g Cooked kidney beans, drained canned weight
- 400g Callaloo leaves or spinach
Method
- 01Rinse the rice. Finely slice spring onions and garlic. Put rice, coconut milk, 350 ml water, two thirds of the garlic and spring onions, thyme, allspice and salt into a lidded saucepan.
- 02Stir in the drained cooked kidney beans. Bring to a boil, cover and reduce to the lowest heat. Cook for 18–20 minutes or until the rice is tender, adding a little hot water if needed. Rest covered for 5 minutes.
- 03While rice cooks, wash and chop the greens, removing tough stems. Heat oil in a second pan and cook the remaining garlic and spring onions for 30 seconds.
- 04Add greens and 3 tablespoons water. Cover and cook until tender, about 8–10 minutes for callaloo or 3–4 minutes for spinach. Serve alongside the rice and peas.
Equipment
- Hob