Jamaican Rice And Peas - cooking recipe

Ingredients
    2 cups uncooked jasmine rice
    1 tablespoon olive oil
    3 cloves garlic, minced
    3 green onions, chopped
    3 sprigs fresh thyme leaves
    1 (28 ounce) can kidney beans, drained
    2 cups chicken stock
    1 (14 ounce) can coconut milk
    1 Scotch bonnet pepper, stemmed
    1 tablespoon salt
    1 teaspoon brown sugar
    1 teaspoon ground black pepper
    1 teaspoon red pepper flakes
    1/2 teaspoon ground allspice
    1/2 teaspoon cayenne pepper
Preparation
    Rinse rice in a fine strainer.
    Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
    Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

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