Jamaican Peas and Rice
- Reviews 3
Ready In: 2 hrs 35 mins
Serves: 8
Ingredients
- 3⁄4 cup dried red kidney beans, rinsed and drained
- 2 large garlic cloves, crushed
- 1 1⁄4 cups unsweetened coconut milk
- 2 1⁄2 cups long-grain rice
- 3 green onions, finely chopped
- 1 1⁄2 teaspoons fresh thyme, finely chopped
- coarse salt & freshly ground black pepper
Directions
- Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
- Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
- Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
- Bring to a boil. Stir once, then reduce heat to low.
- Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
- Let stand, covered, 15 minutes.
- Fluff mixture with a fork, and season with salt and pepper.
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