Jamaican Rice And Peas

Servings: 4
Ingredients:

1 c dried red kidney beans, washed
coconut milk (see NOTE)
1 ea sprigfresh thyme
1 ea clove garlic, crushed
1 ea green onion, chopped
salt, to taste
3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
long-grain, regular or parboiled rice
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
are tender, 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
beans. Makes 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

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