Rice and peas
A few years ago we were lucky enough to holiday in Barbados. The food there is superb. Most main dishes come served with rice and peas, a staple food. It’s lovely.
We had a fabulous housemaid who was nice enough to give me a few pointers on making my own rice and peas as we have a sea view balcony with its own BBQ area, so we cooked many evenings.
This recipe takes what she taught me and also what I have read online. While it looks a little grey, the flavour is anything but.
Eat this dish with your mouth, not your eyes.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 cups long grain rice
- 1 can coconut milk
- 400ml chicken stock
- 2 cans black bean or black eyed beans, drained
- 2 tsp fresh thyme leaves
- 1/2 tsp ground all spice
- 2 spring onions, chopped, keep the green pieces for garnish
- 2 cloves garlic, finely chopped
- 1 tsp ground black pepper
- 1.5 tsp Maldon salt
- 1 Scotch bonnet chilli
- 1 tsp brown sugar
- A few dashed of Maggi seasoning
Equipment
- A dutch oven. I like a dutch oven with a lid that can be used as a skillet like this one.
Method
- Setup your Egg for a direct cook at 180°C with the stainless steel grid.
- Add your rice, beans, stock, coconut milk, thyme, allspice, and garlic to your dutch oven, and heat unit it boils. Use the lid of your dutch oven.
- Once it is boiling add the white parts of the spring onions, the whole scotch bonnet chill, the salt, pepper and sugar and stir through. Allow to boil for 10 minutes.
- Once all the majority of the liquid has been soaked up, take off the heat and allow to stand for 5 minutes.
- Add a little Maggie, stir through and garnish with the tops of the spring onions.
Serve with my jerk chicken.
