JAMAICAN RICE AND PEAS
6 to 8 servings
An excellent, satisfying dish that combines creamy coconut milk and the floral, spicy Scotch bonnet chile. Serve with a Caribbean dish such as Jamaican Jerk Chicken or Guyanese Pepperpot.
Heat in a medium saucepan over medium heat:
- 1 tablespoon vegetable oil
Add and cook, stirring, until fragrant, about 1 minute:
- 3 green onions, chopped
- 2 garlic cloves, minced
Stir in and bring to a boil:
- One 13½-ounce can coconut milk
- 1½ cups unsalted chicken stock or broth or water
- 2 sprigs thyme
- 1 Scotch bonnet or habanero chile, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Stir in:
- Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed
- 2 cups long-grain white rice
Return to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the thyme sprigs and fluff with a fork before serving.