Simplified JAMAICAN RICE and BEANS
1 can red kidney beans (rinsed & drained)
1 cup unsweetened coconut water ~(With pulp is fine)
1 cup unsweetened coconut milk (divided use ~ 1/2 cup to make the rice and 1/2 cup to use later)
1 cup white rice…………………1/4 cup chopped onion
2 tsp. garlic ~ minced or crushed
About 1/4 cup diced red bell pepper (or 5-6 sweet mini-peppers)
1 tsp. butter ……………………..1 tsp. vegetable or olive oil
2-3 tsp. cayenne pepper
1 tsp. paprika (regular or smoked)
2 tsp. dried thyme (or 3 tsp. fresh, chopped)
2 tsp. ground ginger………….. 1/2 tsp. ground allspice
About 1 tsp. Kosher salt ……..about 1 tsp. black pepper
Whole small jalapeno pepper (traditionally a Scotch Bonnet pepper is used, that that’s way too spicy for the “average American”palate)
Chopped fresh parsley for garnish
This may sound strange, but if you happen to have a container of Gochujang (hot Asian chili paste) in your fridge, you can add a few tsp. of that too.
Make your rice with coconut water + 1/2 cup coconut milk in saucepan. Bring to boil ~ then lower to simmer, cover and cook about 12 minutes (not completely soft)
Seed and mince the jalapeno ~ set aside. Finely chop the onion, red pepper and add to the jalapeno.
While the rice is cooking, put the oil in a large saucepan (or skillet) ~ Cook onion, peppers & jalapeno about 3-4 minutes. Then add the rest of the ingredients (except kidney beans) and stir. When the rice is ready ~ drain it and add to the big saucepan ~ along with kidney beans and remaining 1/2 cup of coconut milk. Stir in the butter and heat it all for about 5 minutes. Serve with the chopped parsley on top.
Makes 3-4 servings