Jamaica-inspired Coconut Rice and peas with jerk Mushrooms.
- 75g brown basmati rice
- 120g kidney beans, cooked
- 100g white mushrooms, sliced
- 50g baby chestnut mushrooms
- 1 shallot, finely chopped
- 2 small garlic cloves, finely minced
- 1 large tomato on the vine, chopped
- 1 tablespoon tomato pureé
- 1 ½ teaspoon coconut oil (optional)
- ½ teaspoon desiccated coconut
- 25ml coconut milk
- ½ fresh chilli, chopped
- ¼ teaspoon jerk seasoning
- ¼ teaspoon allspice
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ vegetable stock cube
- ½ teaspoon chili flakes (optional)
- 1 tablespoon fresh parsley, chopped
- Start by cooking the rice according to the packet instructions, replacing 25ml of water with the coconut milk and adding ½ teaspoon of coconut oil (optional) and a pinch of salt. Once the rice is almost cooked, add half of the kidney beans to the rice.
- Add a splash of water (or heat the remaining coconut oil) in a medium saucepan over medium heat. Gently saute the onions and garlic until softened, not burned, then add the spices and lightly cook for around 20 seconds, stirring frequently.
- Add the tomato pureé, chopped tomatoes, chilli pepper, and vegetable stock cube with around 150ml of water. Stir thoroughly then cook on medium heat with the lid on for about 10-12 minutes or until most of the liquid has evaporated and the tomato sauce is reduced.
- Add the mushrooms, and the remaining kidney beans then put the lid back on the pot, stir and let them cook for 2 minutes to soften. Take the cover off the pan and then cook the tomato sauce on high heat to reduce the water the mushrooms release and to intensify the flavours of the stew. Once it is sufficiently reduced to your liking, take the pan off the heat.
- To serve, spoon the rice into a warm bowl and then add the jerk curry. To get some healthy fats (if you’ve cooked without oil) serve with half of a small avocado and then sprinkle over some chilli flakes, desiccated coconut and fresh parsley or coriander.