Hot Jamaican Rice (Recipe Review)

[Guest guest]

I think this is the first time I've used coconut milk. I like it and would

like to try it in other recipes as well (including the sweetened variety).

 

This is a good dish. I added a quarter cup more dried beans, some extra

water a few times and extra garlic and thyme as well. Thyme is the key

element as far as I am concerned. I will definitely make this again with

even more heat, herbs and garlic. Cool experience making it seeing as I

hadn't used a can of coconut milk before. Ya mon!

 

Oh one more thing, the ingredients are inexpensive which is always a bonus.

 

Thanks Sissy!

S.

 

 

Photo..

 

*http://tinyurl.com/9egkc*

 

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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.