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.
Rice and Peas
Course: Recipe4
servingsRice and peas, as kidney beans are called in Jamaica, follows the Caribbean and Central American tradition of bean and rice dishes, this one with the rich, tropical flavor coconut milk.
Ingredients
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
Directions
- Heat the oil over a medium flame in a large saucepan. Add the scallions and saute for about 1 minute. Stir in the rice until heated through and coated with oil, 2 to 3 minutes.
- 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.
- Remove from heat and let rest, covered, for 5 to 10 more minutes. Fluff with a fork and serve.
Rice and Peas Notes and Variations
- Saute a minced Scotch bonnet pepper with the scallions if you like a little heat.
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