Jamaican Rice and Peas (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dried red kidney beans, soaked overnight and drained |
2 cloves garlic, smashed |
1/2 cup unsweetened coconut milk |
3 green onions, thinly sliced, plus more for garnish |
1 scotch bonnet pepper, chopped |
3 sprigs fresh thyme |
1 1/2 cups long grain rice |
salt and freshly ground pepper |
Directions:
1. Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.
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