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Jamaican Rice and "Peas"

posted by: Anthony Sims
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This recipe takes me to the tables of Port Antonio where its served at most every meal. The flavors are subtle yet aromatic. The texture is fluffy and slightly sticky. The color is a pale purple from the kidneys. You can throw in some smoked tofu for an added layer of flavor.

  • Vegan
    8 servings
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    Ingredients

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  • 1 1/2 cup red kidney beans, soaked
  • 4 garlic cloves, smashed
  • 8 cups water or stock
  • 4 green onions, crushed
  • 6 sprigs fresh thyme
  • 1" fresh ginger, grated
  • 1 scotch bonnet, halved and seeded
  • 1/2 tsp ground allspice
  • 1 tablespoon coconut oil
  • 1 14oz. can coconut milk
  • 2 1/2 cups long-grain brown rice
  • salt and pepper to taste
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    Method

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  • Place the beans, garlic and the water in a large pot and bring to a boil. Reduce heat and simmer, covered for 45 minutes or until soft.
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  • Add the green onions and the next 7 ingredients to the pot. Bring to a boil. Then add rice and stir with a fork. Reduce heat and simmer for 30 minutes or until dry.
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