Enjoy a taste of traditional Jamaican cuisine. This is a pared down version of the popular rice and peas dish. Prepared with vegetable broth and coconut milk, everybody is sure to go wild over it.
Ingredients
For 0005 Person(s)
Recipe
2 cup(s) kidney beans. rinsed and soaked overnight
3garlic clove, minced
16 floz water
2 cup(s) vegetable broth
2 cup(s) organic light coconut milk
2 cup(s) long-grain brown rice
1 dash(es) salt
1 dash(es) pepper
2 teaspoon(s) thyme
1scallion, chopped
1chili pepper
Directions
In a large saucepan, combine the kidney beans, garlic, vegetable stock and 2 cups of water.
Bring to a boil over then lower heat to medium-low and simmer, uncovered, about two 1 1/2 hours.
Add coconut milk, rice, salt, black pepper and thyme to the mix.
Crush the scallion and add chili pepper.
Stir in the rice. Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes.