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.)