Ingredients:
- 1 can of red kidney beans, drained and rinsed (or pigeon peas)
- 1 can of coconut milk
- 2 cups of water
- 2 cups of long-grain rice, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon of dried thyme (or a few sprigs of fresh thyme)
- 1 whole scotch bonnet pepper (leave whole)
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1 scallion (green onion), chopped
- 1 small piece of ginger, peeled and sliced (optional)
Instructions:
1. Prepare the Beans: If using dried beans, soak them overnight and then cook until tender. If using canned beans, drain and rinse them well.
2.Cook the Aromatics:** In a large pot, sauté the chopped onions and minced garlic in a bit of oil until soft and translucent.
3. Add Liquids and Seasonings: Add coconut milk, water, thyme, whole scotch bonnet pepper, salt, black pepper, and sliced ginger (if using). Bring to a boil. Be careful not to burst the scotch bonnet pepper as it simmers.
4. Add Rice and Beans: Stir in the rinsed rice and prepared beans. Bring back to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes, or until the rice is cooked through and all the liquid is absorbed.
5. Finish and Serve: Once the rice is tender and fluffy, remove the scotch bonnet pepper and ginger slices. Stir in the chopped scallion.
6. Enjoy: Serve hot as a side dish with jerk chicken or any grilled meats.
This recipe not only provides a taste of Jamaican cuisine but also offers a comforting and flavorful meal that's perfect for gatherings or a cozy dinner at home. Enjoy cooking and savoring this delightful Jamaican Rice and Peas dish!
