1. JAMAICAN
RICE & PEAS (RED BEANS)
YIELDS 4-5 SERVINGS
INGREDIENTS
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 clove garlic, chopped
2 teaspoon dried thyme
1 tablespoon oil
1 scotch bonnet pepper (whole, do not
chop up)
water
DIRECTIONS
Drain the liquid from the can of beans into a measuring cup
Add the can of coconut milk and enough water to make four
cups of liquid
Place liquids in a pot with beans, onions, garlic, thyme and oil
Bring to a boil
Add rice and stir for one minute
Reduce heat
Place scotch bonnet pepper on top of liquid and cover for 30
minutes or until rice is cooked
Remove scotch bonnet pepper before serving