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Jamaican rice and peas

Ingredients

• 2 cups uncooked jasmine rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 green onions, chopped
• 3 sprigs fresh thyme leaves
• 1 (28 ounce) can kidney beans, drained, OR
  • 1 heaping cup dried kidney beans
  • 2 bay leaves
  • 2-3 garlic cloves
• 2 cups chicken stock
• 1 (14 ounce) can coconut milk
• 1 Scotch bonnet pepper, stemmed
• 1 tablespoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper

Directions

With dried beans

1. Rinse the dried beans and soak in enough salted water to cover by 2-3 inches for 8-24 hours.
2. Discard soaking liquid and rinse beans.
3. Bring to a boil beans, 2 bay leaves, 2-3 cloves crushed and peeled garlic, salt, pepper, and enough water to cover beans by 2-3 inches, then keep at a very low simmer for 2 hours, or until beans are fully cooked and tender.
4. Proceed with “with canned beans” directions below.

With canned beans

1. Rinse rice in a fine strainer.
2. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Reference

• https://www.allrecipes.com/recipe/269194/jamaican-rice-and-peas/