Rice and Peas (Jamaica)
Serves 4
Ingredients
Method
240 g. Long Grain Rice
400 g. Can Of Red Kidney Beans, Drained
1 Onion, Chopped
2 Garlic Cloves, Minced
400 ml. Coconut Milk
1 tsp. Fresh Thyme
1 Scotch Bonnet Pepper, Whole
Salt and Pepper to Taste
In a pot, add the kidney beans, coconut milk, onion, garlic, thyme, and Scotch bonnet pepper. Bring to a simmer.
Rinse the rice under cold water until the water runs clear, then add to the pot.
Cover the pot and cook on low heat for about 20 minutes, or until rice is cooked and liquid is absorbed.
Remove the Scotch bonnet pepper, fluff the rice, then season with salt and pepper.
Serve hot with jerk chicken or your preferred main dish.