Jamaican Rice and Peas
Darrah
ingredients
- 2 lbs long grain brown rice
- 3/4 lbs dried kidney beans
- 1 can coconut milk
- 3 stems scallion
- 2 full stem of fresh thyme
- 3/4 tablespoon salt
- 1/4 tablespoon black pepper
- 4 seeds of clove
- 1 clove garlic –crushed (optional)
- 2 cups of water
directions
- 1
Place kidney beans in a large pot with enough water to cover the beans and leave to soak for 1 hour before cooking.
- 2
Without draining add 2 cups of water, scallion, thyme, garlic, cloves salt and pepper to the pot and place on medium heat. Cook for about 15-20 min or until beans are half cooked then add coconut milk. Let cook for another 10 minutes or until beans are close to being fully cooked.
- 3
Add rice and stir. (This is a good time to add extra water if needed. After adding rice there should be about 1” of extra liquid to fully cook the rice.) Cover pot and let cook for 20 min or until rice is cooked and all liquid has evaporated.
Source: Paula Walters Parker
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