Rice and peas

Got a hankering for Jamaican rice and peas after making some jerk chicken.

Have ready:

• 250g dried red kidney beans, soaked overnight, then simmered for 30-40 minutes, or
• two 540 mL (19 oz) cans of red kidney beans, drained and rinsed

Saute:

• 1 red onion, chopped (yellow is fine)
• 4 cloves garlic, crushed (minced is probably ok)
• 2 stalks scallions (green onions)
• 8 sprigs fresh thyme (I used 2 tsp dried thyme)
• small piece of ginger, about 3/4 inch or 15g, sliced for easy removal
• 10 allspice (pimento) berries, whole
• 2 tsp salt (I used 1.5 tsp, can season to taste later)

Add and return to a gentle boil or simmer:

• 638 mL (2.5 cups) water

Add and return to a simmer with gentle heat:

• one 400 mL (14 oz) coconut milk, highest fat content possible

Add:

• 526 g long grain rice, or 634 g basmati rice, washed and strained

Return to a simmer again. Reduce heat to lowest possible setting, cover, and let the rice steam for 20-30 minutes until the liquid has been absorbed. Turn off the heat, and let the rice sit for another 5 minutes.

Source: https://jamaicanfoodsandrecipes.com/jamaican-rice-and-peas-recipe/

Beware the page has a bug. If you click on 2x to double the recipe, some ingredients do not double. For example, the quantity of basmati rice remains 317 g. To its credit, the original recipe provides instructions to cook the red beans from dried.

Chicken: about 1/3 jar of a jerk sauce per 8 pieces. Marinade 1 hour or more. Bake 375F for 30 minutes or until internal temps reach 80C. Flip half-way through cooking time.