Jamaican Rice and Beans

Name: Jamaican Rice and Beans
Yield: serves 8
Ingredients: 3/4 cup dried red kidney beans, rinsed and drained; 2 large garlic cloves, crushed with the flat side of a large knife; 1 1/4 cups unsweetened coconut milk; 2 1/2 cups long-grain rice; 3 scallions, finely chopped; 1 1/2 teaspoons finely chopped fresh thyme; Coarse salt and freshly ground pepper

January 26, 2012

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

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