A quick and simple recipe for Jamaican Rice and Peas that can be ready in a pinch, with little fuss and lots of flavor! This is made possible with Red Kidney Beans, Parboiled Rice and Soybean Oil.
INGREDIENTS
- 2 tbsp Soybean Oil
- 1 tbsp of chopped onion
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 2 tsp of crushed all spice / pimento seeds
- 2 cans of Red Kidney Beans, rinsed and drained
- 1 cup of coconut milk
- 1 cup of water
- 3 cups of Parboiled Rice, thoroughly washed
- 1 tbsp of chopped chive
- 1 hot pepper
- Salt and black pepper to taste
NOTES
- Need to speed up the process even more? Other than using canned kidney beans you could also get some of either 10 minute boil-in-a-bag rice OR a few bags of the quick 90-second microwave rice.
- In this instance the soybean oil can be replaced with olive oil.
DIRECTIONS
- In a large pot on medium heat, sauté onion, garlic and ginger in the Cuisine Soyabean Oil.
- Add crushed pimento seeds and allow to fry with the aromatics for 2 minutes.
- Add the rinsed and drained Cuisine Red Kidney Beans to the pot and allow to cook for 5 minutes. Add salt and black pepper, to taste
- Add coconut milk and water to the pot and bring to a boil.
- Add the Cuisine Parboiled Rice to the pot and stir to combine.
- Sprinkle the chopped chive onto the rice and add the hot pepper.
- Cover the rice and allow to cook on medium heat for 15 minutes.
- Fluff rice and add additional salt and black pepper, to taste.
This pairs beautifully with some Jerk Chicken.
