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Title: Jamaican Rice & Peas
Categories: Rice Bean Ethnic
Yield: 6 Servings
| 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 |
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" 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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