• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

A delicious rice and peas

• 2 tbsp coconut or canola oil
• 4 -6 garlic cloves, finely chopped or minced
• 2 scallions, finely chopped
• 4 pimento peppers, finely chopped
• 6 sprigs fresh thyme (DE-stemmed)
• 2 cups parboiled rice, rinsed and drained
• 2 pk vegetable and salad seasoning
• 1 cup dried red kidney beans, boiled or one can of red kidney beans
• ¾ cup reserved water from the boiled beans
• (if using can beans add ¾ cup of tap water)
• 1 cup hot water
• 11/4 cup coconut milk
• ½ teaspoon minced ginger
• ½ tsp salt , add more if needed
• ½ tsp black pepper
• ½ tsp ground allspice
• 1 whole Scotch bonnet chile (habanero) (optional)If using dry beans, please reserve at least 3/4 cup water from beans to use in cooking the rice and peas.

Click Here For Step-By-Step Instructions