My mom grew up in Jamaica, which is how I know that Jamaican Rice and "Peas" actually refers to a red beans and rice-type dish. She likes to serve this with a roast and gravy, which is delicious, but this time I decided to serve it with veggies and fruit as a light week-night meatless meal.
Some recipes I found called for a scotch bennet or jalapeno pepper cooked whole in with the rice and other ingredients.
Jamaican Rice and Peas
2 cups uncooked rice
1 can kidney beans, undrained
1 bunch (about 8) green onions
3/4 tsp dried thyme
1 can coconut milk (usually found in Asian section of grocery store)
Cut scallions into 1/2 inch pieces.
Place the uncooked rice, green onions, and thyme into a large pot.
Drain the liquid off of the kidney beans into a measuring cup and set aside.
Add the beans to the pot.
Add the coconut milk to the measuring cup. Add water until the total liquid measures 4 cups then pour into the pot with the rice and other ingredients. Season with salt and pepper.
This recipe is featured in Menu Plan 11.