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Jamaican Rice and Beans




Source of Recipe


Marla


List of Ingredients




Jamaican Rice and Beans


1 16 oz can Kidney Beans
6 Habanero chiles -- roasted & chopped
6 cloves garlic -- finely chopped
1/2 medium vidalia onion -- chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons chicken boulion



Recipe





Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Be careful not to let the rice brown or over cook.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.