Rice and beans are staples in much of the world, and every culture takes these two simple ingredients and creates the best easy-to-make delicious dish, either as a side dish or a filling meatless meal. Jamaican rice and peas is called so because the beans, which are traditionally arepigeon peas, are often substituted with kidney beans. This Jamaican version of rice and beans is very light and refreshing with the addition of some ginger and a squeeze of lime.
Makes 4 cups
2T Vegetable Oil
4 Garlic Cloves
2 cups Long-Grain Rice
1 cup Water
1 cup Stock
2 cups Coconut Milk
15oz. can Kidney Beans
1 Scotch Bonnet Pepper
Drain and rinse kidney beans.
Chop onion and garlic.
Grate ginger in smallest holes of grater.
Cut lime into sections for juicing.
Heat the oil in your pot over MED-HI.
Add onions to your pot and saute until they begin to brown on the edges.
Add garlic and rice. Cook for another 2 minutes, while stirring.
Add ginger, salt, water, stock, and coconut milk and stir well.
Add the kidney beans, thyme and the whole Scotch Bonnet pepper and bring to a simmer.
Turn the heat down to LOW and cover.
Rice should be cooked in about 20 minutes. Check after 15 minutes for doneness.
Remove pot from heat and let steam for 10 minutes.
Fluff rice with a fork and plate.
Squeeze a little lime juice over the top.
Discard the Scotch Bonnet pepper, or eat if you dare!
Use either chicken or vegetable stock, depending on your preference.
You can substitute Scotch Bonnet Pepper with a Habanero pepper.
The pepper does not make the rice spicy at all. It stays whole so the seeds and membranes stay intact inside the pepper.