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Rice and Beans

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Ingredients
  

  • ¼ cup vegetable oil
  • 2-3 garlic clove minced
  • ½ medium onion diced
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 1 3/4 cups coconut milk
  • 1 can of red kidney beans rinsed and drained (Or Black Eye Beans)
  • 2 small bay leaves
  • salt and fresh ground pepper to taste
  • 2 1/4 cups water
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon of Jerk Spice see below
  • 1 whole scotch bonnet pepper
  • 1 teaspoons paprika optional

JERK SPICE SEASONING

  • 1 1/2 Tablespoon onion powder
  • 1 1/2 Tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 Tablespoon dried thyme
  • 1 teaspoon freshly ground pepper
  • ½ tablespoon cinnamon spice
  • 1 tablespoon ground all spice
  • 1 Tablespoon smoked paprika
  • ½ Tablespoon ground nutmeg spice
  • 1 Tablespoon or more Chilli flakes cayenne pepper, chilli powder

Instructions
 

  • Wash rice until water runs clear. Drain water.
  • Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  • Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more.
  • Stir occasionally from the sides to prevent burns, add more water if needed.
  • Adjust for salt and pepper. Discard bay leaves. You have to stir occasionally to be preventing any burns.
  • Serve warm!
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