Recipe of Mango Scotch Bonnet Hot Sauce

Jamaican Rice And Peas

Douse your chicken or fire up your rice & beans.

Recipe Summary Jamaican Rice And Peas

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Ingredients | Mango Scotch Bonnet Hot Sauce

2 cups uncooked jasmine rice

1 tablespoon olive oil

3 cloves garlic, minced

3 green onions, chopped

3 sprigs fresh thyme leaves

1 (28 ounce) can kidney beans, drained

2 cups chicken stock

1 (14 ounce) can coconut milk

1 Scotch bonnet pepper, stemmed

1 tablespoon salt

1 teaspoon brown sugar

1 teaspoon ground black pepper

1 teaspoon red pepper flakes

½ teaspoon ground allspice

½ teaspoon cayenne pepper

Directions

Rinse rice in a fine strainer.

Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.

Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

You can also use dried beans by soaking overnight and cooking in salt, pepper, onion, and garlic for 2 hours on low, but for sake of time I use canned or frozen.

Substitute habanero pepper if you can't find Scotch bonnet.

Info | Mango Scotch Bonnet Hot Sauce

prep: 10 mins cook: 30 mins total: 40 mins Servings: 8 Yield: 8 cups

TAG : Jamaican Rice And Peas

World Cuisine Recipes, Latin American, Caribbean,