Adapted from Food & Wine Annual Cookbook 2009
Combine all ingredients in a rice cooker, stirring well to combine. Cook on regular white rice cycle until done. Remove the habenero and fluff rice. Serve.
No Rice Cooker?
Heat a tablespoon of oil in a large saucepan. Cook the onion, ginger and garlic until softened, then add the rice, stirring to coat well. Add the beans, habenero, coconut milk and water. Bring to a boil, then reduce to a simmer. Cover and cook over low heat until all of the liquid has been absorbed - about 18 - 20 minutes. Remove from heat, remove the habenero and fluff. Serve.
A recipe from http://kitchenmouse.rozentali.com/2010/11/jerk-chicken-jamaican-rice-and-peas/
Posted by Cori Rozentāle on .