A MEAL YOU CAN MAKE
Rice and peas with plantain
Coconut rice and kidney beans with golden sweet plantain.
About 55 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Long-grain rice, dry
- 240g Tinned kidney beans, drained
- 200ml Coconut milk
- 180ml Water
- 40g Spring onion, sliced
- 5g Garlic, minced
- 1 tsp Dried thyme
- 0.25 tsp Ground allspice
- 1 whole Ripe plantain, peeled, 1 cm slices
- 15ml Rapeseed oil
Allergens: No major UK allergen intentionally added; check all packets. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~761 kcal · 19g protein · 120g carbohydrate · 26g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse rice and drain beans. Slice spring onion and mince garlic. Peel ripe plantain by cutting the skin lengthways, then slice.
Start the rice and peas
Put rice, beans, coconut milk, water, spring onion, garlic, thyme and allspice in the pan. Bring to a gentle boil, stir once, cover and turn heat low.
Cook covered
Cook for the rice packet time. If grains remain firm and dry, add a little hot water and extend.
Rest the rice
Turn off heat and leave covered. Transfer to a covered serving bowl after resting.
Pan-fry the plantain
Wipe and dry the pan. Warm oil over medium heat. Cook plantain in one layer, turning until golden and tender; work in batches if needed.
Check and serve
Fluff rice, check beans are hot and serve with plantain. Here 'peas' refers to beans. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 30 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Jamaican-inspired · tinned kidney bean adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.