Rice and Peas
This is a very Caribbean dish. We went to Cuba a few years ago and that is quite literally what we lived off. One day we had ‘rice and peas’ and the next it was ‘peas and rice’! We genuinely did enjoy it but 17 days in a row? There are many variations of this dish but this is ours!
Rice and Peas
Servings: 4 people (as a side dish)
Calories: 369kcal
Equipment
Ingredients
- 1 small Onion chopped
- 300 g Long Grain Rice
- 1 tin Black Beans or kidney beans if you prefer
- 3 tbsp Thyme fresh
- ΒΌ tsp Chilli Powder
- Salt & Pepper to taste
Instructions
- In a pan fry the onion in a little oil until it is translucent
- Add the rice and beans and stir. Cook for 2 minutes. Add the thyme and chilli powder and give a quick stir
- Add at least twice the quantity of water (i.e. 600ml) to cook the rice and beans and bring to a boil. Boil for 12-15 minutes (depending on the cooking instructions for the rice)
- Season with salt and pepper and serve
Nutrition
Calories: 369kcal | Carbohydrates: 78g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 366mg | Fiber: 7g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3mg