Rice and Peas
by Melanie Foster
serves: 8
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Actually rice and kidney beans, a Caribbean staple. This coconut version is from Jamaica. |
| Ingredients: |
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15 oz |
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can light red kidney beans, rinsed |
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2 |
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green onions, halved |
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1 sprig |
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thyme |
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1 can |
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light coconut milk |
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1 cup |
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rice |
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1 tsp |
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salt |
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1 1/2 tsp |
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sugar |
| Directions: |
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Pour beans into a saucepan, add green onions and thyme sprig. Pour coconut milk into a 2 cup measuring cup. Add water up to the 2-cup mark, add to pot. Add another 1/2 cup water (2 1/2 cups liquid total). Add salt and sugar. Heat over med-high until it comes to a good simmer, reduce heat, cover, and simmer over low heat about 12-15 minutes. Until rice is tender. Remove from heat and let stand, covered 10 minutes, this will release any rice stuck to the bottom of the pan. Fluff with a fork and serve.
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