Spice up your rice with some fantastic Jamaican flavours. The dark red kidney beans or “peas” make this a hearty dish that can stand on it’s on own or paired with anything from a spicy Jerk Tofu to a hot Vegetable Rundown. If scotch bonnet peppers aren’t available in your area, a habenero works just fine. Crank up the heat and leave in the seeds, or omit it all together if you’re a spice-a-phobe.
1 cup of brown rice
1 cup wild rice
1 can coconut milk
3 cups water
2 cloves garlic, minced
1 can of red kidney beans
1 scotch bonnet (or habanero if not available)
½ tablespoon oil
Salt to taste
1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and water.
2. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low.
3. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.