Updated: Jan 14
PREP TIME 5 minutes
COOK TIME 20-25 minutes
TOTAL TIME 30 minutes
SERVINGS 8 servings
Cooking rice and peas can be intimidating.This is a staple in many Jamaican dishes.
2 cups Parboiled or Jasmine rice
2-2 1/2 cups of canned red beans
1 can or 400ml coconut milk
1/4 onions chopped in 1/4" cubes
1 garlic clove crushed
3 fresh thyme sprig
1/2 teaspoon of salt
1 tablespoon of Butter
1/4 Cup of water
Wash rice and fully drain all liquids.
Drain water from peas
Combine all ingredients in a medium saucepan
Before you start cooking the liquids should only be 1/2" above the rice. If there is more than 1/2" remove it and save it.
Over medium-high heat, and bring to a boil.Stir in rice; reduce the heat to low.
Cover and cook 20 minutes, or until all the liquid is absorbed.
If the rice is too hard add in a little water and gently stir in the beans.
Remove pan from heat; remove the thyme sprigs and garlic, and discard.
Cover and let stand 5 minutes before serving.