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Photo of Rice & peas with sweet ginger plantain by WW

Rice & peas with sweet ginger plantain

5
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
8
Difficulty
Easy
Gungo or pigeon peas are the classic legume to use in this dish, but kidney beans are often used, giving the rice a beautiful, rich color. We lighten up the dish by replacing some of the rice with shredded cauliflower.

Ingredients

Gungo peas, tinned

1 can(s)

Garlic

8 clove(s), finely chopped

Onion

1 small, chopped

Spring Onions

6 medium

Thyme, Dried

½ teaspoon(s), level

Black peppercorns

1 portion(s)

Knorr Aromat All Purpose Savoury Seasoning

10 g

Black pepper

1 pinch

Salt

1 pinch

Brown Rice, dry

200 g

Chilli, green or red

1 individual, scotch bonnet

Creamed Coconut

10 g

Cauliflower rice

150 g

Calorie controlled cooking spray

4 spray(s)

Plantain, Raw

2 medium, overripe with black skins, peeled and sliced diagonally

Ground Ginger

1 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking tray with baking paper. Arrange the plantain slices in a single layer on the baking tray, mist with cooking spray and sprinkle with the ground ginger, cinnamon and salt, pressing the spices in. Bake for 20-25 minutes until the plantains are soft and golden in colour.
  2. Meanwhile, add the peas to a large pot and set over a medium heat. Refill the empty tin with water and add along with the garlic, onions and spring onions. Season with the thyme, black peppercorns, all purpose seasoning, salt and pepper and stir everything together.
  3. Add the rice to the pot, there should be just enough water to cover the contents, so add some more if you need to. Too much water can make the rice soggy, but too little water can burn it. Bring to the boil over a high heat. Add the scotch bonnet pepper to the pot and gently stir in the coconut cream. Once boiling, reduce the heat to a simmer and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. If you are adding cauliflower rice, stir in once the rice is cooked and the peas are tender.
  4. Once the plantain is tender, heat the grill to medium and put under the grill for 5-10 minutes, turning once, until charred in spots with some crispy edges. Fluff the rice with a fork before serving with the sweet ginger plantains.

Notes

You can use a 400g tin reduced fat coconut milk instead of water in Step 2, if you like. The SmartPoints will be Green (9), Blue (7), Purple (3).

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