JAMAICAN RICE & PEAS

 

  • Cooking Time: 40
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 2 TBS canola oil
  • 1 small onion, finely chopped
  • 1 1/2 TBS finely grated fresh ginger
  • 2 cups long grain whit rice, such as jasmine
  • 1 (15oz) can kidney beans, drained and rinsed
  • 1/2 scotch bonnet or habanero chile, seeded
  • 1 (14oz) can unsweetened coconut milk
  • 1 1/2 cups water
  • salt and freshly ground black peper
  • 4 scallions, thinly sliced

Directions

  • In large saucepan, heat oil
  • Add onion and ginger,
  • Cook over moderate heat, stirring, until softened (about 5 minutes)
  • Add the rice and cook, stirring, until coated with the oil.
  • Stir in the kidney beans and Scotch bonnet.
  • Stir in the coconut mil and water.
  • Season with salt and pepper.
  • Bring to boil.
  • Cover and cook over low heat until the rice is tender and the liquid is absorbed (about 18 minutes(.
  • Remove the rice from the heat.
  • Let stand, covered, for 5 minutes.
  • Fluff with a fork
  • Stir in the scallions.
  • Season with the salt and black pepper.
  • Discard the scotch bonnet.

Notes

(Food & Wine June 2008)

Categories: Rice  Side Dish 

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