Posted on 11th Apr 2011 @ 6:06 PM

The staple diet for Jamaicans, this dish can be served with ALL Caribbean dishes, and although you don’t need to use any of our products in this dish, we felt that giving you a recipe for rice and peas was a must! And of course Rice & Peas is the perfect accompaniment for Jamaican Jerk Chicken using Eaton's Jerk Seasoning!

Ingredients

2-3 stalks escallion (spring onion) finely chopped
2 garlic cloves
1 tablespoon olive oil
2 cups basmati rice
2.5 cups water
300ml chicken stock
1/2 cup unsweetened coconut milk
1 (400g) can red kidney beans (or pigeon peas)
1 teaspoon salt
1 sprig of thyme

Method

Sauté onion and garlic in hot oil in a pan oven over medium-high heat 1 to 2 minutes or until translucent. Add rice, chicken stock, water, peas (or kidney beans), thyme, salt and coconut milk; bring to the boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and rice is tender.