Jamaican Rice and Peas
1 1/2 cup red kidney beans
1/2 can coconut milk
3 sprigs fresh thyme
2 cups white rice (parboiled is best)
1 escallion (green onion)
sea salt and black peper to taste
First cook the kidney beans in aprox 4 to 5 cups of water. Add 1/4 to 1/2 can of coconut milk, 1 sprig of thyme and salt and peper to taste. Let cook until beans are slightly firm but soft. In other words not mushy. With a larg flat object (large knife) smash the bottom of the escallion, then add to pot. Add rice with remaining coconut milk and thyme. Water level should be aprox 1 inch above rice. Remove any access water. Keep aside for possible use later. Bring to a boil for 5 min. Continue to cook covered until rice is tender.
Rice should be pink with a wonderful tropical flavor! Yeah Mon!!!***** GREAT WITH CURRY *********** SEE JERK TOFU RECIPE *******
SO HOW'D IT GO?
I'm making this right now... so far it tastes great (with the right amount of salt & pepper), but I had to add a LOT more water than the recipe states. I cooked it as the recipe suggested, but when it was done, there was no water left in the pan, and the rice was still fairly dry & crunchy. So I added a bunch more water, and I'm attempting to continue the steaming process. Hopefully it will work, cuz it really smells great! And it should go really well with the kick ass Jamaican Jerk Tofu I have in the oven right now. :-)
This has a great aroma and I love the combination of flavors, with the sweetness of the coconut milk and the contrasting flavors of thyme and the scallion. Definitely different than anything I've tried to cook before. I tried mixing in a little jerk seasoning in place of the salt and pepper and it gave it a great flavor. I think I used a little too much coconut milk so perhaps I'll try using a bit less when I make it again :-\ Thanks for the recipe!