Rice And Peas

[Guest guest]

Rice and Peas

 

1 (15-ounce) can red kidney beans

1 1/2 cups coconut milk

3 spring onion stalks, chopped

1 sprig fresh thyme

Salt and pepper

2 cups long-grain rice

1 whole Scotch bonnet pepper

 

Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and

add rice.

 

Top with water, if necessary, so that there is about 2 1/2 times as much liquid

as rice and beans.

 

Place the hot pepper on top and bring to a boil.

 

Reduce the heat and cover.

 

Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is

absorbed and the rice is tender.

 

Do not stir while cooking or allow the pepper to burst.

 

Remove the pepper and thyme stalk, then fluff lightly before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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