Jamaican Rice and Peas 2

Jamaican Rice and Peas 2 Ingredients

1 1/2 c Dried red kidney beans,	2 Sprigs fresh thyme
Soaked overnight	1 Whole Scotch Bonnet Chili (I
1 Clove garlic, crushed	Usually use several
x Salt	Cayennes)
1/2 c Unsweetened coconut milk	x Black pepper
2 Scallions, chopped	2 c Long-grain white rice

Instructions for Jamaican Rice and Peas 2

Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if theres not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork. Do Not Eat the chili pepper. Ive made this with canned beans, skipping the first step and just dumping them in with 3 cups water and some garlic powder, and everything else. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted to MM-Recipes Digest V3 #292 Date: Wed, 23 Oct 1996 18:34:21 -0400 From: Cindy J Hartlin

Main Ingredient: RiceCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Cayenne	Coconut Milk	Garlic
Rice	Salt	Scallion	Thyme

Vegetables August Bean Garlic Rice Scallion Milk

for flavor and categorization

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