Govanhill Cookbook

Jamaican Rice and Peas


  • 3 finely chopped spring onions
  • Olive oil
  • Cinnamon stick
  • 300g rice washed
  • 400ml stock
  • 200ml coconut cream
  • Black beans tinned, drain and washed


  1. Gently fry spring onions in olive oil
  2. Add rice and coat grains. Add stock, cinnamon stick and black beans
  3. Half way through the cooking add the coconut milk.
  4. Keep lid on rice and once liquid is absorbed switch off heat and place the lid of the pan over a tea towel over the rice
    Lime pieces to garnish

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