Rice and Peas - Canned Beans

PREP TIME 5 minutes

COOK TIME  20-25 minutes

TOTAL TIME  30 minutes

SERVINGS 8 servings

Cooking rice and peas can be intimidating.This is a staple in many Jamaican dishes.

Ingredients

• 2 cups Parboiled or Jasmine rice

• 2-2 1/2 cups of canned red beans

• 1 can or 400ml coconut milk

• 1/4 onions chopped in 1/4" cubes

• 1 garlic clove crushed

• 3 fresh thyme sprig

• 1/2 teaspoon of salt

• 1 tablespoon of Butter

• 1/4 Cup of water

Instructions

Marinate

1. Wash rice and fully drain all liquids.

2. Drain water from peas

3. Combine all ingredients in a medium saucepan

4. Before you start cooking the liquids should only be 1/2" above the rice. If there is more than 1/2" remove it and save it.

Cook

1. Over medium-high heat, and bring to a boil.Stir in rice; reduce the heat to low.

2. Cover and cook 20 minutes, or until all the liquid is absorbed.

3. If the rice is too hard add in a little water and gently stir in the beans.

4. Remove pan from heat; remove the thyme sprigs and garlic, and discard. 

Enjoy!

1. Cover and let stand 5 minutes before serving.