Jamaican rice and peas

To a Jamaican, peas are in fact red kidney beans, and the whole chilli, which is used to give just a hint of heat, would be a Scotch bonnet, the hottest of them all.

1 tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, crushed
200 g long-grain rice
1 tsp salt
1 tsp brown sugar
1 tsp dried thyme
Quarter tsp ground allspice
400 g can coconut milk
300 ml water
Juice 1 lime
1 whole red chilli
4 spring onions, trimmed
400 g can red kidney beans, rinsed and drained

Heat the oil in a large pan and fry the onion until soft but not browned. Add the garlic and fry for a minute more, then stir in the rice and cook, stirring, for another two minutes. Add the salt, brown sugar, thyme and allspice and pour in the coconut milk, water and lime juice.

Prick the chilli a few times with a cocktail stick to release just alittle heat (if you managed to find a Scotch bonnet, you won’tneed to prick it as it will be hot enough). Tap the whole spring onions with the flat side of a heavy knife to just bruise them, then add them to the rice together with the chilli and kidney beans.

Bring to the boil, lower the heat and simmer for about 15 minutes until the rice is tender and the fluid has been absorbed, adding a little more water if necessary. Remove and discard the chilli and spring onions and transfer to a warm bowl to serve. (Serves four)