Jamaican Rice and Peas I
Author: Epicurus.com Kitchens
  • 185 g dried red kidney beans
  • 1 clove garlic; crushed
  • 32 fl ounces water
  • salt and black pepper to taste
  • 16 floz coconut milk
  • 1 spring onion; chopped
  • 1 sprig fresh thyme
  • 1 fresh hot pepper
  • 370 g uncooked rice
  1. Soak the red kidney beans overnight.
  2. Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook covered on medium heat until tender.
  3. Add coconut milk, freshly ground black pepper to taste, spring onion, thyme, one whole fresh pepper, butter and bring to the boil then remove the hot pepper. Wash the rice then add to the coconut milk and stir. Return to boil and cover. Reduce heat and simmer for about 25 minutes.
  4. Serve hot with meat or fish.
Per serving: 10 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges:Grain(Starch);Lean Meat; 1/2 Vegetable;Fruit; 0 Fat;Other Carbohydrates
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/jamaican-rice-and-peas-i/7079/