JAMAICAN RICE AND PEAS (KIDNEY BEANS)

I had watched about this dish on a TV food show. One of my colleague gave the recipe for their favorite Jamaica dish - Jerk Chicken. When I decided to make the dish, I realized that the rice would pair wonderfully with the Jerk Chicken. So I searched online and found this recipe for the rice. The next day I brought some of the rice to my colleague and she gave a thumbs up. That is great coming from a Jamaican!!

Coming up next will be the recipe for Jerk Chicken.

Ingredients:
2 cups long grain rice (washed and soaked)
1/2 white onion finely chopped
4 garlic cloves chopped
1 tsp grated fresh ginger
1 can (15-20 ounce) kidney beans, drained and rinsed
1 1/2 cup of chicken or vegetable stock. (Can be replace with broth.)
2 cups coconut milk
1 cup water
2 tsp dried thyme
1 whole Scotch Bonnet chili. (Can be substituted with Habanero)
2 1/2 tbsp vegetable oil
1 tsp (or to taste) salt
Lime juice of half lime (optional)

Preparation:

• Heat the oil in a pot over medium high heat.
• Add onions and saute for about 4-5 mins till the edges are almost brown.
• Add the garlic and rice and stir well for about 2-3 minutes. Make sure they don't stick to the bottom.
• Add the grated ginger, stock, coconut milk, water, salt and stir well.
• Add the kidney beans and sprinkle thyme over them. 
• Add the whole Scotch bonnet chili (or habanero). It will season the rice much like a bay leaf would. 
• Turn down the heat, cover and bring it to simmer. About 15-20 minutes.
• Check the rice. When done, remove from heat and keep covered for 10 minutes. 
• Fluff the rice before serving. 
• Sprinkle with lime juice. (Optional)
• Remove the chili and discard. (You have the option of eating if you can endure it.)

SOUTH INDIAN TOMATO CHUTNEY

Tomato chutney is one of the primary accompaniment with idli or dosa. It is also one the most easiest to make. This can be made as spicy as you want.

Ingredients:
3-4 tomatoes, roughly chopped
2 Medium Onion, chopped
2-3 Garlic pods
2 Green Chillies
1 tsp Red Chilli Powder
1/2 cup water
Salt to taste

To Temper:
1 1/2 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal
1 sprig of curry leaves
1 pinch of asafoedita (optional)

Preparation:

• Chop the tomatoes and onion into cubes.
• Add the garlic, green chilli and grind them into a paste preferably without water.
• Heat the oil in a pan and temper with the items listed in "To temper".
• Add the ground paste and about 1/2 cup water.
• Add chilli powder and salt and mix well.
• Cook for about 5 minutes till it is of proper, thick but not too thick consistency. Add more water if needed.
• Serve with Idli or Dosa

Note: Use Kashmiri chilli powder if you want more bright red color.