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Jamaican Rice and Peas Recipe

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This recipe for Jamaican Rice and Peas is from Family Favorites, 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:  
1½ c. dried kidney beans, soaked overnight and drained
2 cloves garlic, smashed
½ tsp. ginger, grated
1 tsp. salt
3 stalks scallions
can coconut milk (unsweetened)
1 green Scotch bonnet pepper (put whole pepper into pot)
4 sprigs fresh thyme
½ tsp. freshly ground black pepper
2 c. jasmine rice
1 Tbsp. unsalted butter
Directions:
Directions:
Put kidney beans, garlic, ginger, and salt in a medium saucepan with cold water. Cover and cook until beans are tender, about 1½ hours. When the beans are cooked, add the coconut milk, scallions, black pepper, whole Scotch bonnet, butter, and thyme. Reduce the heat to medium and let milk cook for about 10 minutes. Wash the rice and add to milk mixture. Cover the pot and allow rice to cook until tender and the liquid is absorbed. If rice needs more time to cook add a little hot water and allow to simmer until completely cooked.
Personal Notes:
Personal Notes:
This is a famous rice dish used on Sundays with any protein for dinner.

 

 

 

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