Jamaican Rice and Peas
|Dried red kidney beans||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Water||6 Cup (96 tbs)|
|Coconut milk||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Green onion||1 , chopped|
|Scotch bonnet pepper||1|
|Uncooked long grain rice||2 Cup (32 tbs)|
|Bacon slices||2 , chopped|
1. In a saucepan, combine the kidney beans, garlic, water and salt. Cook, covered, over medium heat for 1 1/2 hours until tender.
2. Add the coconut milk, black pepper, green onion, thyme, Scotch bonnet pepper, rice and bacon. Stir well.
3. Bring to a boil, cover and reduce heat; simmer for 45 minutes, stirring until rice is tender. Remove Scotch bonnet pepper before serving.