Caribbean rice and peas

| Yield: 2 Cup’s | Prep time: 10 Minutes | Total time: 45 Minutes |


14        fluid ounces of Light coconut milk

1/4       cup of Water

1/2       teaspoon of Ground all spice

1/2       teaspoon of Salt

            Fresh ground pepper

3          Fresh thyme sprigs

1          Garlic Clove (crushed)

1          cup of Rice

15        fluid ounces of Red kidney beans (rinsed; drained)



  1. Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
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