Ingredients
-
2
-
1
-
1 1/2
-
2
-
1
-
1/2
-
1
-
1 1/2
-
-
4
-
-
-
-
-
Directions
Rice and Peas (Beans),This is a traditional and spicy side dish. The “peas” refer to beans, kidney beans in this recipe. Scotch bonnet is one of the hottest peppers. If you don’t want this to be quite as spicy, you could use habanero or jalapeno peppers. From Food & Wine. Enjoy!,The coconut is subtle and i loved the kidney beans with rice good side dish
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Steps
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1
Done
|
In a Large Saucepan, Heat the Oil Over Medium Heat. |
|
2
Done
|
Add the Onion and Ginger and Cook Over Med. Heat, Stirring, Until Softened, About 5 Minutes. |
|
3
Done
|
Add the Rice and Cook, Stirring, Until Coated With the Oil. |
|
4
Done
|
Stir in the Kidney Beans and Scotch Bonnet, Then Stir in the Coconut Milk and Water. |
|
5
Done
|
Season With Salt and Pepper and Bring to a Boil. |
|
6
Done
|
Cover and Cook Over Low Heat Until the Rice Is Tender and the Liquid Is Absorbed, 18 Minutes. |
|
7
Done
|
Remove the Rice from the Heat and Let Stand, Covered, For 5 Minutes. |
|
8
Done
|
Fluff With a Fork. |
|
9
Done
|
Stir in the Scallions and Season With Salt and Pepper. |
|
10
Done
|
Discard the Scotch Bonnet and Serve. |
