For the rice
- 1 can gungo/pigeon peas or red kidney beans, drained and rinsed
- 1 cup of long grain rice, rinsed and drained
- 2 cloves of garlic, crushed
- 1 fresh chilli, finely sliced/chopped
- 1 small onion, finely diced
- 2 cups of coconut milk (or use 1 can and make up to 2 cups/450ml)
- salt and black pepper
- A few sprigs of fresh thyme or 1 tsp dried thyme
Add the rice and stir.
Add all of the remaining ingredients (except the peas/beans) and mix together. Bring to a simmer then cover the pan and cook on a low heat for 10 minutes. Add the beans and stir.
Cook with the lid on, for a further 5 minutes.
Turn off the heat and allow to continue steaming whilst you cook the mushrooms...
For the jerk mushrooms
- 450g/1lb chestnut or white mushrooms, quartered
- 2-3 tsp jerk seasoning (add more/less to taste)
- 4 tbsp tomato ketchup
- 2-4 tbsp water
Sauté the mushrooms in 1 tbsp vegetable oil for a few minutes, until starting to brown.
Reduce the heat and add the seasoning. Cook for a further minute.
Finally add the tomato ketchup and water and stir again (add a little extra water for a thinner sauce). Taste and add more jerk seasoning if needed.
Cook for another minute or so.
Serve the rice topped with the jerk mushrooms.
Vegetarian option: Swap the mushrooms for meat-free/Quorn chicken-style pieces, if you prefer.
Extra veg option: Add a cup of frozen vegetables (peas, sweetcorn, green beans etc.) to the rice when you add the peas/beans.
Child-friendly option: For younger children, or those who don't like spicy food, omit the fresh chilli, remove their portion of rice and peas and then spice up the remaining rice with a good sprinkle of cayenne pepper. Just add a pinch of jerk seasoning to the mushrooms at first, remove their portion and then add the remaining seasoning.
I'm adding this recipe to the Credit Crunch Munch, created by Helen and Camilla and hosted this month by Helen at Fuss Free Flavours.