RICE AND PEAS

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VIBES: 112 “Come See Me”

An easy one pot version of Jamaican Rice and Peas, sourced from here.

INGREDIENTS:

  • 1 cup dried kidney beans rinsed, soaked overnight and drained
  • 2 cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 stalks green onions, chopped
  • 3 sprigs fresh thyme leaves
  • 2 cups water or 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
  • ½ teaspoon ground allspice

DIRECTIONS:

  1. Rinse and soak your beans overnight, then simmer on low for 2 hours until tender. You can add some aromatics to the pot to boost flavor (a few smashed garlic cloves, a quartered onion, some fresh thyme, etc..) OR you can also use a 28 oz can of Kidney Beans if you are short on time.
  2. Rinse rice in a fine strainer until liquid runs clear.
  3. 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 (or water), coconut milk, scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes and allspice.
  4. Bring to a boil, uncovered. Once it is boiling rapidly, reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

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