Thursday, November 10, 2011

What's Jamaican?

I'm making rice and peas (kidney beans actually), thank you for asking.
The "peas" refers to pigeon peas, and ingredient common to India, Africa, and the West Indies.

It's super easy, but a step in a different direction from the usual beans and rice.  It's also pretty foolproof.  (Though I might have just jinxed you.)

Jamaican "Rice and Peas"
3 Scallions, roots trimmed, nasty outer leaves removed
4 garlic cloves, smashed
1 habanero, crushed (put two because I love the heat)
1 can red kidney beans (or pigeon peas) drained and rinsed
1 can coconut milk
2 cups, white long grain rice

1. In a medium sauce pan, pour 2 1/2 cups of water along with the scallions, garlic, habanero, and pigeon peas.  Bring this to a boil over medium high heat, lower and simmer and cook for 10 minutes.
2. Add the coconut milk and raise the heat to high again.  Once it boils stir in the rice.
3. Bring to a boil one more time. Reduce the the heat to low, and cover.  Cook for 20 minutes.

Im kind of in love with this preparation.  It's rice and beans, with some extra punch.
It also happens to be the perfect side kick to jerk chicken.

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