Jamaican Rice and Peas
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Ingredients (use vegan versions):
- 1 1/2 cup red kidney beans
- 1/2 can coconut milk
- 3 sprigs fresh thyme
- 2 cups white rice (parboiled is best)
- 1 escallion (green onion)
- sea salt and black peper to taste
Directions:
First cook the kidney beans in aprox 4 to 5 cups of water.
Add 1/4 to 1/2 can of coconut milk, 1 sprig of thyme and
salt and peper to taste. Let cook until beans are slightly
firm but soft. In other words not mushy.
With a larg flat object (large knife) smash the bottom of
the escallion, then add to pot.
Add rice with remaining coconut milk and thyme. Water
level should be aprox 1 inch above rice. Remove any access
water. Keep aside for possible use later. Bring to a boil
for 5 min. Continue to cook covered until rice is tender.
Rice should be pink with a wonderful tropical flavor! Yeah
Mon!!!
***** GREAT WITH CURRY *****
****** SEE JERK TOFU
RECIPE *******
Serves: 6-12
Preparation time: 5 min
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