This recipe yields 4-5 servings of Jamaican rice and peas, a dish made with red kidney beans, coconut milk, rice, garlic, thyme, oil, and scotch bonnet pepper. The beans, coconut milk, water, onions, garlic, thyme and oil are brought to a boil before the rice is added and simmered for 30 minutes, covered, until the rice is fully cooked.

1. JAMAICAN
RICE & PEAS (RED BEANS)
YIELDS 4-5 SERVINGS
INGREDIENTS
 1 medium sized can red kidney beans
 1 can coconut milk
 2 cups of rice
 1 clove garlic, chopped
 2 teaspoon dried thyme
 1 tablespoon oil
 1 scotch bonnet pepper (whole, do not
chop up)
water
DIRECTIONS
 Drain the liquid from the can of beans into a measuring cup
 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 and oil
 Bring to a boil
 Add rice and stir for one minute
 Reduce heat
 Place scotch bonnet pepper on top of liquid and cover for 30
minutes or until rice is cooked
 Remove scotch bonnet pepper before serving