Jamaican Style Rice N' Peas

A lot of nutrition research and articles find that North Americans, in general, do not consume enough beans or legumes in their diet. Beans or legumes are known to be a good source of protein and dietary fibre. Unfortunately, they can also be perceived as boring, bland and flavourless. 

Besides adding beans in my soup and salad, I sometimes like to serve them with rice as a side dish. Jamaican Style Rice N' Peas is one of the examples. The rice is fluffy, light and flavoured with thyme and coconut milk. This is an excellent side to our Jamaican Inspired Jerk Chicken.

Skill Level: Easy

Serves: 4 - 5

INGREDIENTS:

• 2 cups parboiled rice
• 1 can (540 mL) red kidney beans
• 1 cup coconut milk
• 3 cups water
• 1 Scotch Bonnet pepper
• 1 tsp thyme
• 2 tbsp cooking oil
• 1 tsp salt
• 1 clove of garlic
• 1 bay leaf

 METHOD: 

1. In a non-stick pot, heat up 2 tbsp cooking oil and dry garlic until light brown 
2. Add in parboiled rice, stir for 2 minutes under medium heat for a nice toasted colour 
3. Drain red kidney beans and rinse with water. Add into the pot and stir for a minute
4. Add in the remaining of ingredients, stir. Cover and let it boil
5. Lower the heat and cook for another 20 minutes, covered
6. Turn off the heat and let the rice sit for 5 minutes
7. Fluff the rice with a  fork and serve hot