Jamaican Rice And Peas

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 (15 ounce) can pigeon peas or 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can coconut milk
• 2 cups long grain rice
• 1 small onion, chopped
• 1 garlic clove, minced
• chicken stock
• 1 tablespoon butter
• 1 sprig thyme
• 1 whole scotch bonnet pepper

Recipe

• 1 drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
• 2 place liquids in a pot with beans, onions, garlic, butter, and thyme. bring to a boil.
• 3 add rice and stir. reduce heat to med-low. place scotch bonnet pepper on top of liquid and cover tightly.
• 4 cook 20-25 minutes remove pepper before serving.