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JAMAICAN STYLE PEAS & RICE

Meat Lover's Meatless Cookbook
by Kim O'Donnel

Makes 4 ample servings
 

INGREDIENTS

• 1 tablespoon vegetable oil
• 1/4 cup minced shallot
• 1 cup long- or medium-grain rice
• 1/2 (14-ounce) can unsweetened coconut milk (you can make a rum cocktail with the rest, or keep in the fridge for a few days in an airtight container)
• 1¼ cups water
• 1 (15-ounce) can small red beans or red kidney beans, rinsed and drained
• 1 sprig fresh thyme, or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/2 Scotch bonnet Chile pepper, seeded and deveined, but kept whole (optional)
 

DIRECTIONS

In a medium-size saucepan with a lid, heat the oil over medium heat. Add the shallots and cook until slightly softened, about 2 minutes.

Add the rice and stir to coat with the shallots, allowing it to toast for 1 minute.

Add the coconut milk, water, beans, thyme, salt, and Chile pepper (if using). Bring the mixture to a lively simmer, then cover, lower the heat to low, and cook for 20 minutes. Check the rice for doneness; cook for an additional 5 minutes if necessary. Turn off the heat and keep covered; the rice will continue to cook.

Taste for salt and add more if needed. Remove the chile pepper, if using.