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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Jamaican Rice and Peas Recipe

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This recipe for Jamaican Rice and Peas is from The ICRE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (19oz) kidney beans, including liquid
1 can (14 oz) coconut milk
Water (approx 1-2/3 cups)
2 cloves garlic, chopped
1 small onion or 2 stalks scallion, chopped
1 tsp dried thyme
1½ to 2 tsp salt, to taste
1 tsp black pepper
2 cups long grain rice (rinsed and drained)
Directions:
Directions:
1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid.
2. Add liquid, beans, garlic, chopped onion and thyme to large pot
3. Add salt and black pepper. Bring to a boil.
4. Add rice and boil on high for 2 minutes.
5. Turn heat to low, and cook covered until all water is absorbed (about 15 to 20 min).
6. Fluff with fork before serving.
Number Of Servings:
Number Of Servings:
Makes 4 to 6 Servings
Personal Notes:
Personal Notes:
This is a family favorite.

 

 

 

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