Simply Caribbean Rice and Peas
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If using dry beans, please reserve at least 3/4 cup water from beans to use in cooking the rice and peas.
If using can beans, please drain and rinse beans, and add an additional ¾ cup water to pot. DO NOT PRE COOK CAN BEANS.
Ingredients
Serves: 8 - 10 servings
2 tbsp coconut or canola oil
4 -6 garlic cloves, finely chopped or minced
2 scallions, finely chopped
4 pimento peppers, finely chopped
6 sprigs fresh thyme (DE-stemmed)
2 cups parboiled rice, rinsed and drained
2 pk vegetable and salad seasoning
1 cup dried red kidney beans, boiled or one can of red kidney beans
¾ cup reserved water from the boiled beans
(if using can beans add ¾ cup of tap water)
1 cup hot water
11/4 cup coconut milk
½ teaspoon minced ginger
½ tsp salt , add more if needed
½ tsp black pepper
½ tsp ground allspice
1 whole Scotch bonnet chile (habanero) (optional)
Preparation
