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Rice and peas

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Availability: In stock

Rice and Peas

Serves: 4-5

1 medium sized can red kidney beans and about 8 pimento seeds

1 can coconut milk
2 cups of rice

1 small onion, chopped

1 clove garlic, chopped

1/4 teaspoon dried thyme and 1/4 tsp of salt( or salt to taste)

1 scallions

1 scotch bonnet pepper (whole, do not chop up)



Pour the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme,scallions and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.


Rice and peas

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