Rice and Peas
A smooth accompaniment for a spicy plate of jerk chicken. Rice mixed with red kidney beans (aka "peas") given a wonderful island flavor from coconut milk and thyme.
- 1 can (15.5 oz) of kidney beans with liquid
- 1 can (13.5 oz) of coconut milk
- 2/3 cup of water
- 5 cloves of garlic, smashed
- 2 tsp of thyme
- 1 tsp of salt
- 1 tsp of pepper
- 2 cups of rice
- 2 green onions, cut into 2-3 pieces each.
- 1 jalapeño, whole
- Pour the liquid of the kidney beans, coconut milk, and water into a medium saucepan.
- Place the pan on high heat and bring to a slow boil.
- Add in the garlic, thyme, salt, pepper, and beans.
- Stir and then add in the rice. Stir again.
- Bring the mixture to a boil, then lower the heat.
- Add in the green onions and jalapeño before covering.
- Simmer until the rice is fully cooked.
- Remove the onions and jalapeño before serving.
You're free to mince the garlic, but I simply smash the cloves and put them in as is. The hot liquids break down the cloves and soak up their flavors. Same thing with the green onion.
When adding in the jalapeño, do not cut it. Just place it whole and uncut into the liquid. The goal isn't to add spiciness to the rice, but instead to boost the other flavors. I can't explain why this works, but it does.
To create that "dome" seen in the photo, simply fill a small bowl up tightly, then place a plate upside down on top of it. Flip it over and pull the bowl off. It's that easy.