Jamaican Rice and Peas Tasty Recipes

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Jamaican Rice and Peas

"This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and purple pepper flakes."

Ingredients :

2 cups raw jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 inexperienced onions, chopped
three sprigs sparkling thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups fowl 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 crimson pepper flakes
half teaspoon floor allspice
1/2 teaspoon cayenne pepper

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

Rinse rice in a first-class strainer.
Heat oil in a massive five-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook till wilted, approximately 2 mins. 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 warmth to low and cowl. Simmer until rice is smooth and liquid has evaporated, approximately 20 mins.

Notes :

You also can use dried beans via soaking overnight and cooking in salt, pepper, onion, and garlic for two hours on low, however for sake of time I use canned or frozen.
Substitute habanero pepper in case you can not discover Scotch bonnet.

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