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Jamaican Rice and Peas
Contrary to the name Rice and Peas is actually Rice with Red Beans. Traditionally flavored with Scotch bonnet peppers, ginger, coconut milk, and allspice.
servings: 6
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 TBSP peanut oil
- 2 cups diced yellow onion
- 1 TBSP chopped ginger
- 1 TBSP chopped garlic
- 2 habanero peppers
- 2 sprigs thyme
- 1/4 tsp ground allspice
- 1 cup coconut milk
- 3/4 cup vegetable broth
- 1 cup uncooked jasmine rice
- 1 cup kidney beans, rinsed and drained
- 2 tsp kosher salt
- 2 TBSP sliced green onions
Directions
- In a 2-quart saucepan heat the oil over medium heat. Add the onion, ginger, garlic, habanero peppers, and stir well. Cook, stirring often, for 3 minutes or until the onion begins to soften.
- Add the thyme sprigs, allspice, coconut milk, and vegetable broth and bring to a boil. Add the rice, beans, and salt and stir. Bring to a boil.
- Lower the heat to VERY LOW and cover the rice. Cook for 20 minutes. Then turn off the heat and let sit for 10 minutes before removing the lid.
- Fluff the rice with a fork and serve garnished with green onions.
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