Description
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
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
- ½ teaspoon ground allspice
- ½ teaspoon cayenne pepper
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8