Caribbean rice and peas
- Age: 12–18 months (Family food)
- Texture: Family meal
- Prep: 5 min
- Cook: 20 min
- Makes: 2 adults and 2 children
Ingredients
- 200 g rice
- 400 g tinned kidney beans, rinsed
- 200 ml coconut milk
- 300 ml water
- 1 spring onion
- 1 sprig thyme
- 1 pinch ground allspice
Contains: None of the common allergens
Method
- Put everything in a pan; cover and simmer 20 minutes until the rice is soft and the liquid absorbed.
- Squash your child's beans against the side of the bowl.
- Salt and a scotch bonnet for the adults, at the table.
Safety: Beans squashed. Cool cooked rice quickly. Serve your child's portion first, then salt the rest for the adults.
Storage: Eat the day it is made.
Tip: Sunday rice in Jamaica; a Tuesday dinner here. The coconut milk makes it rich enough to be a meal on its own.
One recipe at a time, the right one for your baby's age
The free app Baby Food Recipe Flashcards knows your baby's stage from their birthday and shows one recipe card at a time. Save it or ask for another.
More recipes for 12–18 months
Pesto gnocchi with green beans12–18 months · Family meal · 14 min
Ratatouille with chickpeas12–18 months · Family meal · 47 min
Leek and cheese pasta12–18 months · Family meal · 21 min
Slow lamb and vegetable stew12–18 months · Family meal · 132 min
Family lentil pasta12–18 months · Family meal · 35 min
Vegetable egg-fried rice12–18 months · Family meal · 13 min