Simple Jamaican Rice and Peas
Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.
kidney beans, canned
rinsed well and drained
or canola oil
scotch bonnet chile peppers
or habanero pepper, seeds removed
Drain the liquid from the can of beans into a large measuring cup and add the 7 ounces of coconut milk; add enough water to make 2 cups of liquid.
Place the liquid in a medium saucepot with the beans, onion, garlic, thyme and oil; bring to a boil.
Add the rice and stir for 1 minute. Place the halved pepper on top of the liquid and cover tightly; reduce heat and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.
Remove pepper half and gently fluff rice with a fork before serving.