🏝️ Caribbean

Snapper Rice and Peas

Name: Snapper Rice and Peas
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: to taste Salt; 1, finely chopped Onion; 300 g Rice; 200 ml Coconut Milk; 400 g Kidney Beans; 600 ml Stock or Broth; 2 tbsp Coconut Oil; 1 tsp Allspice; 2 whole Snapper

🏝️ Caribbean

Fluffy grains steamed with snapper and aromatics so every spoonful is savoury and separate — a one-pot caribbean classic. 27 minutes of mostly hands-off cooking.

Prep 10 min Cook 17 min Serves 4 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Rice300 g
Coconut Milk200 ml
Kidney Beans400 g
Stock or Broth600 ml
Coconut Oil2 tbsp
Allspice1 tsp
Snapper2 whole

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Coconut Oil in a wide pot, soften the onion, and bloom the allspice for 30 seconds.
3
Stir in the snapper, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh thyme.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Jamaican Curry Steamed Red Snapper with Steamed Jasmine Rice | Authentic Caribbean Recipe 🇯🇲 · on YouTube