Jamaican rice and peas with coconut milk

Yield: 1 Servings

Measure Ingredient
1½ cup Cooked red kidney beans; reserve liquid
2 \N Cloves garlic; chopped
1¼ cup Unsweetened coconut milk
\N \N Water (enough to make 2 1/4 c. combined liquid)
1 cup Rice
2 \N Green onions; chopped
1 \N Sprig fresh thyme; (1 to 2)
\N \N Salt to taste
\N \N Coarse black pepper to taste

Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2¼ cups. Add the 2 ¼ cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil.

Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby <rooby@...>

NOTES : Posted by Scirocco on IChef 10-28-96

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