Rice and Beans
Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them…
- Prep
- 13 min
- Cook
- 21 min
- Total
- 34 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Cook beans until tender, add rice
Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them.
Simmer until rice is tender
Simmer until rice is tender. Remove pepper before serving.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 2 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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