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    KitchenWares - 04 / Jun / 2020

    Caribbean Rice & Peas

    An explosion of flavors Caribbean Rice and Red Beans seasoned with garlic, onions and creole spice infused with bay leaves, thyme, scotch bonnet, and coconut milk. It’s a rice meal like no other!

    Caribbean Rice & Peas
    The KW Chronicles

    Ingredients
    • ¼ cup vegetable oil (or canola)
    • 2-3 garlic clove , minced
    • ½ medium onion , diced
    • 2 teaspoons creole spice Homemade recipe here
    • 2 cups uncooked long grain rice
    • 1 sprig fresh thyme or 1 teaspoon dried thyme
    • 13.5 oz can (1 3/4 cups) coconut milk
    • 15.5 oz can red kidney beans , rinsed and drained
    • 2 small bay leaves
    • salt and fresh ground pepper , to taste
    • 2 1/4 cups chicken broth or water (see notes)
    • 1 teaspoon chicken bouillon (optional)
    • 1 whole scotch bonnet pepper.
    • 1 teaspoons paprika (optional)
    Instructions
    1. Wash rice until water runs clear. Drain water.
    2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
    3. 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.
    4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
    5. Serve warm

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