Recipe#5814

Title: Jamaican Rice and Peas

From: "Griff" 
Date: Mon, 28 Jul 1997 02:20:13 -0700 
      Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,
      Houston, Texas

      Yield: 4 Servings
 
 
    1 c  dried red kidney beans, washed
         coconut milk (see NOTE)
        1 ea sprigfresh thyme
        1 ea clove garlic, crushed
        1 ea green onion, chopped
         salt, to taste
    3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
  long-grain, regular or parboiled rice In a medium saucepan with a
  tight-fitting lid, place the washed beans. Add the coconut milk and
  bring to boil. Reduce the heat. Cook until the beans are tender, 1 to
  2 hours. Add the thyme, garlic, green onion, and salt. Add the hot
  pepper if desired. Simmer for a few minutes. Add the rice.
  
  The liquid should come up to 1-inch above the rice. Add water if
  needed. Cover the pot.  Bring to a boil again. Reduce the heat to
  low. Cook for 15 minutes (for regular rice) to 20 minutes (for
  parboiled). It should not be necessary to add more water, but if to
  much liquid boils away, replace it with boiling water.
  
  The rice is ready when the liquid disappears and the grains of rice
  are separate.  Stir just before serving to evenly distribute the red
  kidney beans. Makes 4 to
        6    servings.
  
  NOTE:  For coconut milk, crack 1 mature coconut with a hammer, cut off
       the brown shell, and grate the coconut meat. Into a bowl, add
       the coconut meat and 6 cups of water.  Mix well, then squeeze to
       extract as much liquid as possible.  Press through a sieve and
       use as directed above.
  
       Etoria says his preferred method to separate the coconut
       meat from the brown shell is with a butter knife ("or the
       dullest knife you have") to prevent cuts.  Slip the knife
       between the white flesh and the shell, and it should come
       away easily.