Rice and peas

The traditional accompaniment to jerk chicken, but also gorgeous on its own with some sauteed spinach and a drizzle of extra-hot chilli sauce.

• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp veg oil
• 1 tin coconut milk
• 1 tin gungo peas, drained and rinsed (or kidney beans – but if you hate kidney beans as much as I do and you can’t find gungo peas, try borlotti beans instead)
• 3 spring onions, chopped
• ½ tsp dry thyme
• ½ tsp ground allspice
• 1 scotch bonnet chilli, whole but pierced with a fork a couple of times (you can leave this out if you prefer)
• 1 tsp salt
• 100ml water
• 200g long grain rice (not the quick cook stuff)

1. In a saucepan with a lid, heat the oil and cook the onion and garlic over a low heat for 5 mins
2. Add the spring onion, coconut milk, gungo peas, thyme, allspice, chilli, salt and water. Bring to the boil
3. Add the rice, stir in and put the lid on. Turn to a low simmer and cook for 15 mins
4. After 15 mins, check the seasoning. If the rice still has a tiny bit of crunch to it, add a couple of tbsp boiling water and cook for another 3 mins.