Jamaican Rice and Peas

Title: Jamaican Rice and Peas

Categories: Vegetarian, Rice/grains

Yield: 4 servings

1 c Kidney beans (red), dry

1 Green onion, chopped

Coconut milk (see note) 3 sl Hot Pepper

1 Thyme, sprigfresh

2 1/4 c Rice (uncooked)

1 cl Gralic, crushed Salt (to taste)

In a medium saucepan with a tight-fitting lid, place the washed beans. Add

the coconut milk and bring to boil. Reduce the heat. Cook until the beans

1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add

the hot pepper if desired. Simmer for a few minutes. Add the rice.

The liquid should come up to 1-inch above the rice. Add water if needed.

Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15

minutes (for regular rice) to 20 minutes (for parboiled). It should not be

necessary to add more water, but if to much liquid boils away, replace it

with boiling water.

The rice is ready when the liquid disappears and the grains of rice are

separate. Stir just before serving to evenly distribute the red kidney

4 to 6 servings.

NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off

the brown shell, and grate the coconut meat. Into a bowl, add

the coconut meat and 6 cups of water. Mix well, then squeeze to

extract as much liquid as possible. Press through a sieve and use as directed above.

Etoria says his preferred method to separate the coconut

meat from the brown shell is with a butter knife ("or the

dullest knife you have") to prevent cuts. Slip the knife

between the white flesh and the shell, and it should come

away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,

Houston, Texas

** From Ron's Recipe Database <ronamit

netvision.net.il> ** --