Jamaican Rice & Peas

Adapted from Food & Wine Annual Cookbook 2009
Serves 4

• 1 small onion, diced
• 1 tsp fresh ginger, finely grated
• 3 cloves garlic, finely grated
• 1 1/2 cups jasmine or long-grain rice (2 "rice" cups)
• 1 1/2 cups (OR 1 14 oz can drained and rinsed) black-eyed peas, kidney beans or black beans
• 1/4 habenero pepper, stemmed, seeded (aka Scotch bonnet)
• 1 13.5-14 oz can of light coconut milk
• 1/2 cup water

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.