Jamaican Rice and Peas
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 4-6
ingredients
- 1 (15 ounce) can pigeon peas or (15 ounce) can kidney beans, undrained
- 1 (15 ounce) can coconut milk
- 2 cups long grain rice
- 1 small onion, chopped
- 1 garlic clove, minced
- chicken stock
- 1 tablespoon butter
- 1 sprig thyme
- 1 whole scotch bonnet pepper
directions
- Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
- Place liquids in a pot with beans, onions, garlic, butter, and thyme. Bring to a boil.
- Add rice and stir. Reduce heat to med-low. Place scotch bonnet pepper on top of liquid and cover tightly.
- Cook 20-25 minutes Remove pepper before serving.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>