Jamaican Rice & Peas with Jerk Gravy

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Delicious rice and peas served with some lovely Jerk gravy to go with the Jerk Chicken. This recipe is from Mellisa Thompson’s book ‘MotherLand’.
Serves 4

For the Rice
oil of choice
3 spring onions, finely chopped
handful of fresh thyme, roughly chopped
2 garlic cloves, finely chopped,
1 scotch bonnet chilli
400g red kidney beans
1 tsp dried pimento
300g long grain rice, rinsed and drained
200ml coconut milk
2 tsp salt

For the Jerk Gravy
2 tbsp of jerk marinade
500ml chicken stock
1 tbsp cornflour
2 tbsp barbecue sauce

– Add 2 tbsp of oil to a hot pan. Add the spring onion and garlic, and cook for 2 minutes.

– Add the dried pimento, thyme, rice, salt, coconut milk, the red kidney beans with the liquid, and scotch bonnet whole. Stir through, cover, and bring to a boil. Once it starts boiling, lower the heat, and cook for 20 minutes.

– Meanwhile, prepare the gravy by adding the jerk marinade to a pan. Heat it up until it starts to darken and add the chicken stock. In a small bowl, mix the cornflour with 100ml water. Add half of this and the barbecue sauce to the pan. Mix well.

– Once the rice is cooked, use a fork to fluff it up.

This is now ready to be served up and enjoyed with your Jerk Chicken!