Jamaican Rice & Peas
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red kidney beans
|
|
| 1 | x |
thyme
|
*
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 3 | slices |
hot chili peppers
|
*
|
| 2 | cups |
rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
|
|
| 1 | x |
thyme
|
*
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 3 | slices |
hot chili peppers
|
*
|
| 473 | ml |
rice
|
|
Directions
In a medium saucepan with a tight-fitting lid, place the washed beans.
Add the coconut milk and bring to boil.
Reduce the heat. Cook until the beans are tender, 1 to 2 hours.
Add the thyme, garlic, green onion, and salt.
Add the hot pepper if desired.
Simmer for a few minutes. Add the rice.
The liquid should come up to 1-inch above the rice.
Add water if needed.
Cover the pot.
Bring to a boil again. Reduce the heat to low.
Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled).
It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water.
The rice is ready when the liquid disappears and the grains of rice are separate.
Stir just before serving to evenly distribute the red kidney beans.
