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Jamaican Rice and Peas

Jamaican Rice and Peas

2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 cloves garlic, chopped
1 can (15 ounces) red kidney beans, drained
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups water
2 cups of long grain white rice
2 sprigs fresh thyme
Half a scotch bonnet pepper or jalapeño pepper (optional)

Heat oil in a pan with lid. Cook onion in oil for a few minutes until onion starts to get soft. Add garlic and cook another 30 seconds stirring constantly. Place water and coconut milk in the pan with beans and thyme. Bring to a boil. Add rice and stir. Reduce heat to medium-low. Place scotch bonnet or jalapeño pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove pepper before serving. Fluff rice with a fork.

Rating: 5
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