This is Jamaican style peas and rice. To lighten the recipe, I used light coconut milk with the addition of scotch bonnet pepper for additional spice and flavor.
2 cups of long grain rice
1 13.5-ounce can of light coconut milk
1 and ¾ cups of vegetable stock
1 15 ounce can of kidney beans, drained
1 small red onion, diced
2 cloves of garlic, minced
½ of a small scotch bonnet pepper or habenero pepper, minced
2 teaspoons of light olive oil
½ teaspoon of kosher salt
Heat a saucepan on medium heat. Add the olive oil and sauté the garlic, hot pepper and red onion. Sauté for two minutes. Add the vegetable stock and light coconut milk. Bring the pan to a boil. Add in the drained kidney beans and rice.
Reduce the mixture to a simmer and let the peas and rice cook for about thirty minutes. During the last five minutes of cooking remove the lid to allow the excess liquid to absorb from the rice.
When done, let the rice rest for 10 minutes. Stir the rice and serve.
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