Jamaican Rice and Peas

Submitted by nsomniak6

"This is a recipe from elsewhere on the web, but I've had the recipe so long I can't remember where I got it from. I don't use the scotch bonnet pepper, I use 2 jalepenos."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 4-6

ingredients

• 1 (15 ounce) can pigeon peas or (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can coconut milk
• 2 cups long grain rice
• 1 small onion, chopped
• 1 garlic clove, minced
• chicken stock
• 1 tablespoon butter
• 1 sprig thyme
• 1 whole scotch bonnet pepper

directions

1. Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
2. Place liquids in a pot with beans, onions, garlic, butter, and thyme. Bring to a boil.
3. Add rice and stir. Reduce heat to med-low. Place scotch bonnet pepper on top of liquid and cover tightly.
4. Cook 20-25 minutes Remove pepper before serving.