The Pioneer Woman Tasty Kitchen
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Jamaican Rice and Peas

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Level: Easy

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Description

The rice and peas are steeped in coconut milk and seasoned with thyme. A wonderfully fragrant winter dinner.

Ingredients

  • 2 cups Long Grain Brown Rice
  • 2 cups Cooked Red Beans (Aduki, Chili Or Kidney) Or Substitute A 15 Oz. Can Of Beans
  • 1 can (13.5 Oz. Can) Coconut Milk
  • 2 cups Water, Plus A Little More As Needed
  • 1 whole Green Onion
  • 3 sprigs Fresh Thyme
  • 1 whole Chili Pepper (optional)
  • 2 pinches Salt To Taste

Preparation

Rinse the rice in water and drain.
Put the rice and cooked beans in a heavy pot.
Measure the coconut milk and add enough water to make 2 cups.
Pour the coconut milk over the rice and beans and add two cups of water.
Break the onion in half and lay it on top of the coconut milk along with the thyme and pepper. Do not stir.
Bring the mixture to a boil and turn it down to low and cover the pot.
Cook for 30-40 minutes, or until all of the liquid is absorbed.
Let stand for a few minutes before removing the thyme, pepper and onion.
Season with salt to taste and serve.

One Comment

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Profile photo of Midwest Mrs

Midwest Mrs on 1.7.2010

This looks excellent! Where did you get the cute little crocks?

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