Jamaican rice and peas with coconut milk
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked red kidney beans; reserve liquid |
| 2 | Cloves garlic; chopped | |
| 1¼ | cup | Unsweetened coconut milk |
| Water (enough to make 2 1/4 c. combined liquid) | ||
| 1 | cup | Rice |
| 2 | Green onions; chopped | |
| 1 | Sprig fresh thyme; (1 to 2) | |
| Salt to taste | ||
| Coarse black pepper to taste | ||
Directions
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