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Peas and Rice
(Jamaica)

1 cup dried red kidney beans
2 tablespoons oil
1 medium onion, finely chopped
1 hot red chili pepper, chopped
2 cups coconut milk
1/2 teaspoon thyme
Salt, freshly ground pepper to taste
2 cups rice

Cook the kidney beans in water until almost tender. Set aside.
Heat oil in a skillet and saute the onion until it is golden brown.
Add the onion, chili pepper, coconut milk, thyme, salt, and pepper
to the kidney beans together with the rice and enough water to
bring the quantity of liquid up to 4 cups. Bring to a boil, cover,
and cook over very low heat for 20-30 minutes, or until the rice
is tender and all the liquid is absorbed. Serves 6.

Note: Fresh gungo peas (pigeon peas) are used when in season, but
red kidney beans are often substituted.

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1 of 4 people found the following review helpful:
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Jamaican Rice and Peas, December 27, 2005 - 10:46 AM
Reviewer: Anonymous from Jamaica
Jamaican use scotchbonnet pepper not chili pepper. they use escallion not onion. The escallion is beaten not chopped. The pepper is laid on top of the rice and is not allowed to burst. They also add a few grains of whole pimento or as commonaly known alspice.

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