|Jamaican Rice & Peas||
Recipe Type: Appetizer, Side Dish
Cook time: 40 mins
Total time: 40 mins
amaicaâ€™s coat of arms, granted in 1661, shows a male and female Arawak Indian standing on each side of a shield that has a red cross with five golden pineapples. But if you ask any Jamaican, â€śWhat is the coat of arms?â€ť they will reply â€śRice and Peas,â€ť a traditional accompaniment to many Jamaican meals. The â€śpeasâ€ť are actually red kidney beans.
- 1 (19-oz) Can Red Kidney Beans
- 2 Cup Coconut Milk
- 2 Green Onions, chopped
- 1 whole Scotch Bonnet pepper
- Â˝ tsp dried Thyme
- Â˝ tsp coarse Kosher Salt
- Â˝ tsp cracked Black Pepper
- 2 Cup White Rice
- 1 Tbsp Unsalted Butter
- In a large measuring cup, combine the liquid from the canned beans with the coconut milk. Add more water if necessary to make 3 1/2 cups of liquid. Pour the liquid into a large saucepan and add the beans, green onions, Scotch Bonnet pepper, thyme, salt, and black pepper. Bring to a rolling boil and cook for three minutes. Add the rice and butter; stir the pot once.
- Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add two to four tablespoons of water, cover, and simmer for another five to 10 minutes.)
- Remove Scotch Bonnet pepper before serving.
Recipe Submitted by: Mike Stines (Grill Dome Community)
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