Ever since my mother retired, she’s become quite the domestic diva. After visiting family in Texas, she came home with some great down south recipes and tried them out.
One in particular is a Jamaican rice and “peas” recipe (little did we know, but in Jamaica, beans are called peas). With a hint of sweetness from the coconut milk and nutty crunch of wild rice, this dish is the perfect side for any meal – and it’s vegetarian too!
1. 3/4 cup red kidney beans (light red) soak overnight with 2 inches of water covering beans.
2. Next day, drain beans, add freshwater to about 2 inches above beans. Add 1 clove garlic, 1 stem green onion and bring to a boil. Lower heat to a simmer (do not cover pot) for 30 minutes to 1 hour until beans are tender.
3. Add 1/2 tsp vegetable bouillon powder, 1 tsp salt, 1/2 can coconut milk, 2 Habanero pepper and simmer for 15 minutes.
4. Add 1.5 cups rice. Make sure the liquid is about 1 inch above the rice.
5. Simmer until wild rice is cooked about 20 minutes. Turn off burner and let rice sit for 10 minutes.
6. Remove pepper, garlic and green onion.
7. Toss rice and serve hot. Add butter if necessary.
Tags: rice and peas
