Hot Jamaican Rice recipe (Susie and Shawn here's one for you)

[Guest guest]

I make this and eat most of it myself. Can't help it, have to use 2 peppers.

Sissy

 

Hot Jamaican Rice also known as " Jamaican Coat of Arms. "

 

1 cup dried small red beans

(I have made with black-eyed peas instead of red beans, and it was good)

2 cups canned unsweetened coconut milk

2 cups long-grain rice

1 medium yellow onion, peeled and finely diced

1 large clove garlic, finely minced

1 whole Scotch bonnet chili, or a 1-inch long whole

habanero or any other very hot whole chili pepper (I use 2 habaneros)

1/2 teaspoon dried thyme

Salt, to taste

Freshly ground black pepper, to taste

 

Pour beans into a colander; pick over them and discard any pebbles, debris or

malformed beans. Rinse beans thoroughly with cold running water. Place beans in

a large pot and soak them overnight in enough water to cover.

Drain beans, return them to the pot, and add 4 cups of water. Bring the beans

to a boil, covered, over medium heat. Lower the heat and simmer the beans until

they are not quite tender, about 30 minutes. Stir in the coconut milk, rice,

diced onions, garlic, chili pepper, thyme, salt and pepper. Simmer the rice and

beans, covered, until the rice is tender, about 20 minutes. Discard the chili

pepper and serve at once.

 

 

 

 

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