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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.
Jamaican Rice and Peas

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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

1. 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.

2. 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.

3. 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.

4. Fluff the rice with a fork and serve garnished with green onions.




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