• 4 cups cooked rice (I like basmati)
• 1 small chopped and sauted onion
• 1 clove garlic chopped and sauted (with onion is fine)
• 1 cup ciijed read beans, rinsed and drained
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme leaves (more if you like)
• 2 TBS cooking oil of preference
• 1/2 cup coconut milk

In a large saucepan saute garlic, onions until translucent. Add coconut milk, thyme leaves, black pepper and salt to taste. Add Rice and cook on low fire for 8 to 10 minutes or until warmed through.

• 2 TBS "Stir It Up" Jerk Rub
• 1 tsp salt or salt to your needs
• Juice of 1 lime
• 6 spring onions trimmed and finely chopped
• 4 large chicken breasts (thighs are better, ask your butcher for skinless boneless thighs)
• 1/4 pint chicken stock
• 1 TBS "Stir It Up" Me Reggee sauce (or more to taste)

In a shallow dish, mix together the jerk seasoning, lime juice, & spring onions. Make 2 or 3 deep slashes in the skin and the flesh of the chicken breasts,

add to the jerk mixture, toss and massage into flesh to coat well. Cover and marinate for a least 1 hour at room temperature or longer in the fridge (overnight is best). Preheat a griddle or heavy based frying pan until it is almost smoking. Remove the chicken from the marinade and cook in the pan for 15 - 20 minutes, turning once until golden and cooked through. Meanwhile, make gravy: mix together any remaining marinade with the stock and the BBQ sauce in a small saucepan and boil rapidly for 5 minutes until reduced and slightly thickened. Serve the chicken hot with the gravy, rice 'n' peas, fried plantain and a salad. UUUMMMM!