Jamaican Rice And Peas

Total Time: 2 hrs 1 min Preparation Time: 1 min Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 ounces small dried red beans or 8 ounces red kidney beans
• 1 quart water
• 16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
• 1/2 cup coconut cream
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon ground allspice
• 2 scallions, finely chopped
• 1/2 cup onion, chopped
• 2 minced garlic cloves
• 1 teaspoon black pepper
• 1 1/2 teaspoons kosher salt
• 1 scotch bonnet pepper (left whole)
• 1 teaspoon brown sugar
• 2 1/4 cups uncooked long grain rice

Recipe

• 1 rinse and sort beans and place in a stockpot.
• 2 cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
• 3 drain and rinse beans.
• 4 bring to a boil with chicken stock, water, and coconut cream.
• 5 cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
• 6 add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
• 7 check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
• 8 bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
• 9 serve hot as a side dish, with jamaican hot sauce as a condiment, if desired.
• 10 for vegetarian use water not the chicken broth or stock.