Rice and Peas

Recipe origin: Jamaica

Kidney beans may be substituted for Jamaican peas (usually pidgeon peas).

Ingredients

• 1 cup canned red kidney beans
• 2 cups rice
• 1 cup coconut milk
• 4 cups water
• 1 stalk of fresh thyme, finely chopped (or 2 teaspoons dried)
• 2 green onions, chopped
• ½ cup onion, chopped
• Hot pepper flakes, to taste
• Salt and pepper, to taste

Procedure

1. Combine beans, water, coconut milk, thyme, green onions, and onions over medium heat until just boiling.
2. Add salt, pepper, and hot pepper flakes to taste.
3. Add rice, cover, and simmer over low heat for 25 minutes until rice is tender and liquids have been absorbed. Check after 15 minutes and add more water if necessary.
4. Serve warm.

Serves 8 to 10.