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rice- Jamaican rice and peas Recipe

   
 

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     rice- Jamaican rice and peas

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3/4 c dried kidney beans
3 c jasmine brown rice
2 c coconut milk
2 1/2 c water, divided
1 medium finely chopped onion
1 chopped spring onion
3 cloves of minced garlic
1 in grated fresh ginger
1 tsp dried thyme
 
2 tsp salt

Instructions
Instructions For Dried Kidney Beans If using dried kidney beans, rinse and sort beans and place into a large pot. Cover with approximately three inches of boiling hot water for 1 hour. Drain and rinse beans and place into a large pot. Add approximately 1 1/2 cups water and bring to boil. Reduce heat and simmer until beans are tender, about 45 minutes. Add extra water if necessary. Add coconut milk, remaining water, onion, spring onion, garlic, ginger, thyme, and salt. Add rice and stir with a fork to combine, check to make sure there the liquid is about 1 1/2 inches above the rice. Cover pot, bring to boil again. Reduce heat and cook for about 50 minutes- 1 hour. Depending on the variety of rice, it may take less time. Fluff with a fork and serve.


Originally Submitted
9/16/2018





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