Jamaican Rice and Peas
Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup canned coconut milk
- 1 cup water or broth
- 2 garlic cloves, minced
- 2 scallions (green onions), chopped
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small Scotch bonnet or habanero pepper (whole, optional)
- 1 tbsp vegetable oil
Steps
- Rinse the rice under cold water until the water runs clear.
- Heat oil in a medium pot over medium heat and sauté garlic and scallions for about 1 minute.
- Stir in the kidney beans, thyme, salt, and pepper.
- Pour in the coconut milk and water or broth; bring to a gentle boil.
- Add the rice and place the Scotch bonnet pepper on top (do not burst it unless you want fire).
- Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat, discard the Scotch bonnet pepper, and fluff with a fork.
- Serve hot as a hearty side or main.
