A Sunday table favorite in Jamaican cuisine, rice and peas is made by simmering whole-grain brown rice with cooked red kidney beans and coconut milk. Fresh thyme and hot pepper give the dish its distinctive aroma.
Sauté the onion and garlic cloves in a little oil in a pot for 5 minutes.
Add the coconut milk, water, fresh thyme, whole hot pepper, and salt and bring to a boil.
Add the brown rice and cooked red kidney beans. Cover and cook over low heat for 35 minutes, until the rice is tender.
After removing the pot from the heat, let it rest covered for 5 minutes. Remove the hot pepper and thyme sprigs, stir, and serve.
Important: brown rice takes longer to cook than white rice. Do not open the lid early to check it or steam will escape and the rice may remain firm.
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