When I was growing up in Jamaica there were unspoken rules about food. One was that you must always serve rice and peas on Sunday. If you served white rice with your Sunday dinner people would think you’re lazy.
Today people eat rice and peas whenever they want, but I still only like to serve it on Sundays. This traditional recipe is known for it’s fragrant use of thyme and coconut. This version uses coconut milk, but for the same recipe using creamed coconut (the liquid measurements are different) go to Gungo Peas and Rice and use kidney beans instead.
Foolproof Tip: All the liquid for this recipe – water, coconut milk, liquid from beans – should add up to 4 cups
1 can (19oz) Kidney beans, including liquid
1 can (14 oz) Coconut milk
Water (approx 1-2/3 cups)
2 cloves Garlic, chopped
1 Small onion or 2 stalks scallion, chopped
1 tsp Dried thyme
1½ to 2 tsp Salt, to taste
1/4 tsp Black Pepper
2 cups Long grain rice (rinsed and drained)
1. Drain the liquid from the can of beans into a measuring cup and
add the can of coconut milk and enough water to make four cups of liquid
2. Add liquid, beans, garlic, chopped onion and thyme to large pot
3. Add salt and black pepper. Bring to a boil.
4. Add rice and boil on High for 2 minutes.
5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
6. Fluff with fork before serving.
Makes 8 Servings
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