Jamaican Rice and Peas Recipe
Ingredients
| Red kidney beans | 1 1/2 Cup (16 tbs), dried | |
| Garlic | 1 Clove (5gm), crushed | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Coconut milk | 2 Cup (16 tbs) | |
| Ground black pepper | 1/4 Teaspoon | |
| Green onion | 1 , chopped | |
| Thyme sprig | 1 | |
| Scotch bonnet pepper | 1 To taste | |
| Long grain rice | 2 Cup (16 tbs), uncooked | |
| Bacon Slices | 2 , chopped |
Directions
1. In a saucepan, combine the kidney beans, garlic, water and salt. Cook, covered, over medium heat for 1 1/2 hours until tender.
2. Add the coconut milk, black pepper, green onion, thyme, Scotch bonnet pepper, rice and bacon. Stir well.
3. Bring to a boil, cover and reduce heat; simmer for 45 minutes, stirring until rice is tender. Remove Scotch bonnet pepper before serving.
2. Add the coconut milk, black pepper, green onion, thyme, Scotch bonnet pepper, rice and bacon. Stir well.
3. Bring to a boil, cover and reduce heat; simmer for 45 minutes, stirring until rice is tender. Remove Scotch bonnet pepper before serving.
Chef
