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Rice & Peas

This side dish is the classic companion to Jerk Chicken. I have swapped some of the ingredients around to make it a little fresher and ‘zingier’ which I prefer with the heavily spiced chicken, but it is still packed full of flavour! The traditional recipe uses coconut milk to boil the rice, however I am not a massive fan of coconut so I cook my rice in water instead.

Ingredients

Foodideals - Rice and Peas300g long grain rice, cooked according to packet instructions
1 medium white onion, chopped
1/2 cucumber, deseeded and finely chopped
1 x 400g tin red kidney beans, drained and rinsed in cold water
big handful of frozen peas
1 lime, zest only
small handful each of corriander, parsley and mint finely chopped

Method

Foodideals- rice and peasHeat some oil in a frying pan over a medium heat. When hot add the onion and fry until soft and translucent. Add the rice, kidney beans, peas and a little water and cook stiring constantly for 3-5 minutes to re-heat the rice, peas, beans and evaporate the water. Remove from the heat, stir in the lime zest and herbs.

Serve hot or cold.

This goes really well with cold meats like ham or roast chicken in a packed lunch as well as Jerk Chicken. It beats a sandwich hands down!