Jamaican Rice And Peas

1. Chilli – This adds a subtle hint of heat and flavour into this dish. Authentic! But you can skip it, if you prefer not spicy.

Scotch bonnet is traditional but hard to find here in Sydney, so Habanero makes a great sub (sold at Coles, Woolies, some Harris Farms) else use a large red cayenne pepper or 1 birds eye chilli.

2. Beans – Black beans also works and will look similar. Other beans will work fine too.

3. Coconut milk – Not all coconut milk is created equal! Cheaper = less coconut %, more water = less coconut flavour. Aim for > 70% (I use Ayam which is 89%). Check the ingredients label.

Low fat – doesn’t have as good a coconut flavour. But it will work.

4. Rice types – Long grain works best as the grains will separate best. But you can also use basmati, jasmine and medium grain rice. Recipe will work for sushi rice (short grain rice) but the rice will be stickier (because that’s the nature of the rice). Recipe not suitable for brown rice, risotto (arborio), paella or faux rice (cauliflower, quinoa).

5. Cooking vessel –I use my 26cm / 10.5″ dutch oven. No oven proof pot? Once the liquid with the rice and beans in it comes back up to a simmer, pour everything into a baking dish. Cover tightly with foil and add 5 minutes to the bake time (to allow for the temperature to come back up in the oven).

5. STORAGE: Rice will keep for 2 days in the fridge or freezer for 3 months.

Nutrition per serving, assuming 6 servings.