1 whole scotch bonnet/habanero chile, scored lightly on sides
1 c yellow onion, chopped fine
2 tsp. coconut/palm sugar
2 c basmati rice
1 (15 oz.) can red or kidney beans, rinsed and drained
1/2 c green parts of scallions, finely chopped
Instructions
In large sauce pot or deep rimmed large saute pan,
bring chicken/vegetable stock, coconut cream/milk,
thyme, allspice, salt, pepper, chile, yellow
onion, and sugar to a boil.
Stir in rice, cover pot, and reduce heat to low to
simmer for 15 min., or until liquid is mostly
absorbed.
Stir in beans, mixing well to evenly distribute.
Turn off heat and allow pot to sit, covered, for 5
minutes.
To serve, garnish with chopped scallion greens.
Originally Submitted
5/4/2015
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