Jamaican Rice and Peas with Cajun Prawns

Try this popular rice dish from Jamaica.


Serves 3  Prep Time 10 minutes  Cooking Time 20 minutes

8 pieces large prawns
2 tablespoons cajun seasoning
2 1/2 teaspoons vegetable oil
1 1/2 tablespoons water
1 cup coconut milk
2 tablespoons tomato sauce
1 can red kidney beans, drained with juices reserved
1/2 to 1 cup water
2 cloves garlic, minced
2 tablespoons olive oil
1 onion, minced
1 cup rice
1 stalk scallions, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon chopped chili
1/4 teaspoon allspice
salt and pepper to taste

1  Remove shell of prawns but keep tail intact. Devein and set aside. In a bowl, mix cajun seasoning, vegetable oil, and water. Toss prawns in this mixture and leave to marinate in the refrigerator.

2  In another bowl, combine coconut milk, tomato sauce, and juice from red kidney beans. Add water to make 2 cups of liquid. Set aside.

3  Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what’s referred to as “peas” in the recipe name), scallions, thyme, chili, and allspice.

4  Pour liquids into rice and let rice cook. Season with salt and pepper. Stir occasionally.

5  When rice is almost cooked, heat oil in a pan and cook prawns until they curl and the color changes. Serve on top of hot rice.

Photography by David Hanson | Food Styling by Sharlene Tan and Elaine Lim | Prop Styling by Cleone Baradas

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