Jamaican Rice & Peas

by Jill

Servings: 6 servings

INGREDIENTS

1 c Dry red kidney beans, washed
14 oz Can coconut milk
1 Green onion, crushed
1 Clove garlic, crushed
3 sl Hot chili pepper
1 Sprig fresh thyme
Freshly ground black pepper
-to taste
2 1/4 c Long-grain rice

INSTRUCTIONS

In a large bowl, soak beans in water to cover overnight. In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender. Add green onion, garlic, hot chili pepper slices, thyme and black pepper. Simmer for 5 minutes. Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.

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Tagged: jamaican, rice add tags

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