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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a traditional and spicy side dish. The peas in Jamaica refer to beans, kidney beans in this recipe. Scotch bonnet is one of the hottest peppers. If you don't want this to be quite as spicy, you could use habanero or jalapeno peppers. From Food & Wine. Enjoy! Ingredients:
2 tablespoons canola oil |
1 small onion, finely chopped |
1 1/2 tablespoons finely grated fresh ginger |
2 cups long-grain white rice, such as jasmine |
1 (15 ounce) can kidney beans, drained and rinsed |
1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie) |
1 (14 ounce) can unsweetened coconut milk |
1 1/2 cups water |
kosher salt & freshly ground black pepper, to taste |
4 scallions, thinly sliced |
Directions:
1. In a large saucepan, heat the oil over medium heat.
2. Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
3. Add the rice and cook, stirring, until coated with the oil.
4. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
5. Season with salt and pepper and bring to a boil.
6. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
7. Remove the rice from the heat and let stand, covered, for 5 minutes.
8. Fluff with a fork.
9. Stir in the scallions and season with salt and pepper.
10. Discard the Scotch bonnet and serve.
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