Jamaican-Inspired Feast: Jerk Chicken, Rice and Peas, Cabbage, and Shrimp Scampi

2. Rice and Peas

Ingredients:

• 2 cups long-grain white rice (or basmati rice)
• 1 can (13.5 oz) coconut milk
• 1 ¾ cups water
• 1 cup kidney beans (canned or cooked)
• 1 sprig fresh thyme (or 1 tsp dried thyme)
• 1 Scotch bonnet pepper (whole, optional for flavor)
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 tbsp butter or oil
• Salt to taste

Instructions:

1. Sauté Aromatics:
   Heat the butter or oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Combine Ingredients:
   Stir in the rice, coconut milk, water, kidney beans, thyme, and Scotch bonnet pepper (if using). Season with salt to taste. Bring the mixture to a boil.
3. Simmer:
   Reduce the heat to low, cover the pot, and let the rice simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
4. Finish:
   Remove the Scotch bonnet pepper before serving. Fluff the rice with a fork and serve warm.

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