Rice and Peas

Rice and peas, as kidney beans are called in Jamaica, follows the Caribbean and Central American tradition of bean and rice dishes. Jamaicans give their version a rich, tropical flavor with the addition of coconut milk.

4 to 6 servings

• Oil -- 2 tablespoons
• Scallions, minced -- 3
• Rice -- 2 cups
• Kidney beans, cooked and rinsed -- 2 cups
• Stock or water -- 1 1/2 cups
• Coconut milk -- 2 cups
• Thyme -- 1 teaspoon
• Salt and pepper -- to taste

Method

1. Heat the oil over a medium flame in a large saucepan. Add the scallions and sauté for about 1 minute. Stir in the rice until heated through and coated with oil, 2-3 minutes.
2. Add the kidney beans, stock or water, coconut milk, thyme, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer slowly for 15 minutes.
3. Remove from heat and let rest, covered, for 5-10 more minutes. Fluff with a fork and serve.

Variations

• Sauté a minced Scotch bonnet pepper with the scallions if you like a little heat.