Jamaican Rice & Peas
I've been working on this recipe for a while now, and I think it's finally ready to share. Adapted from The Real Jerk cookbook by Lily & Ed Pottinger, this version of Jamaican Rice & Peas is made with brown rice.
Brown rice is a natural cleanser for your body, and contains more nutrients and fibre than regular white rice. The cleaner we keep our bodies, the better they serve us on our journeys.
This recipe even carries my Jamaican husband's stamp of approval!
Jamaican Rice & Peas
4 cups water
1 19 oz can red kidney beans
1 400 ml can coconut milk
2 tsp kosher salt
1 tsp freshly ground pepper
2 green onions, chopped
1 small onion, chopped
1-2 sprigs of fresh thyme
1 whole Scotch bonnet pepper
3 cups uncooked, organic brown rice
Soak rice in cool water, changing water a few times until the rice is clean.
In a medium saucepan over high heat, bring water to boil. Add all ingredients except for the Scotch bonnet pepper and rice. Boil for 5 minutes. Add Scotch bonnet pepper and rice, and cook for 1 hour, covered, on lowest heat. After 1 hour, remove Scotch bonnet pepper and fluff rice with a fork.
Enjoy!
4 cups water
1 19 oz can red kidney beans
1 400 ml can coconut milk
2 tsp kosher salt
1 tsp freshly ground pepper
2 green onions, chopped
1 small onion, chopped
1-2 sprigs of fresh thyme
1 whole Scotch bonnet pepper
3 cups uncooked, organic brown rice
Soak rice in cool water, changing water a few times until the rice is clean.
In a medium saucepan over high heat, bring water to boil. Add all ingredients except for the Scotch bonnet pepper and rice. Boil for 5 minutes. Add Scotch bonnet pepper and rice, and cook for 1 hour, covered, on lowest heat. After 1 hour, remove Scotch bonnet pepper and fluff rice with a fork.
Enjoy!
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