Jamaican Rice and Peas

IT’S ALWAYS GOOD to try things from other countries. Give this a try.

You will need:

1 cup white rice vegetable stock to cook the rice

1 tablespoon coconut oil (or vegetable oil)

1 medium onion

1 red bell pepper

1 small hot pepper

1 teaspoon fresh ginger, grated

2 garlic cloves

1 teaspoon paprika powder

1/ 2 teaspoon black pepper

1 teaspoon dried thyme

3/ 4 cup coconut milk

1 can kidney beans

2-3 teaspoons fresh lemon juice

1 teaspoon butter some fresh parsley fine sea salt

Method:

Wash the rice in a sieve. Place in a pot, cover generously with vegetable stock and bring to a boil.

Add a little salt if the stock is not salty enough, turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet’s instructions. Drain well. In the meantime, chop the onion, bell pepper and hot pepper. Grate

the ginger and the garlic.

Heat the oil in a heavy bottomed saucepan. Cook the onion, peppers for about 3-4 minutes or until they are softer.

Add the ginger and garlic and stir for one minute. Add the paprika powder, ground black pepper and dried thyme and stir for another minute. Add the cooked rice to the pan.

Add coconut milk and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through. Add 2 teaspoons fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.

Sprinkle the chopped parsley on top and serve as suggested above.