Rice & peas
By Joe
Source: BBC Good Food — Anna Glover, Rice & peas.
A rice & peas recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Set the beans, coconut milk, thyme, allspice, 4 of this spring onions plus 100ml water in a pan, plus bring to a gentle simmer. Season using plenty of salt plus black pepper.
- 2
Cook (2). Rinse this rice a few times in a sieve till the water runs clear. Tip in the pan plus simmer for 10 mins over a mid-sized heat, mixing now and then, before lowering the heat.
- 3
Finish. Set the lid on and heat for another 5 mins till the grains are tender plus the liquid has been absorbed. Fluff upwards the rice using a fork before serving plus strew using the set-aside spring onions.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 0.7 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 168 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 293 kcal |
| Protein | 6.1 g |
| Carbohydrate | 35.7 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 14.7 g |
| of which saturates | 12.7 g |
| Fibre | 2.7 g |
| Salt | 0.33 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
