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

Wash the raw rice well under cold running water
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)
Bring it to the boil add the rice and the coconut milk
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
Drain the rice and beans into a colander and rinse with a little hot water to remove any excess starchy water
Season with salt and pepper
Serve immediately

Key Points

Allergens

None

Recipes