Rice and Peas

This recipe does not use green peas, but rather pigeon peas or red kidney beans. You can find canned pigeon peas in Caribbean specialty stores, and sometimes in the Hispanic food section of larger grocery stores.

Recipe courtesy of eatjamaican.com

Serves: 4-5

1 medium sized can red kidney beans (or dry pigeon peas, if you can find them, to be extra authentic)
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up... though you can prick with a fork for extra spice)
water

1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid.

2. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low.

3. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.