Recipe courtesy Cook Like a Jamaican
Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.
1 can (19 oz) kidney beans with liquid
2 cups water
1 can (14 oz) coconut milk
2 cloves garlic, chopped
1 small onion or 2 stalks scallion, chopped
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 cups long grain rice, rinsed and drained
Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.
Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.
Serves 6 to 8