My fingers are all on fire from touching habaneros! This yummy dish of Jamaican rice and peas called for scotch bonnet peppers and habanero was the closest I could find. Spicy little devils.
We had these Jamaican rice and peas with some sauteed vegetables (onion, red bell pepper, zucchini and yellow crookneck squash) cooked down in the rest of the can of coconut milk, fresh thyme and a little habanero, and sauteed plantains.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 teaspoon ginger minced
A few sprigs fresh thyme leaves (or one teaspoon dried)
1 can kidney beans drained
1 1/2 cups long grain rice (I used basmati, but if you use jasmin I would up the amount to 2 cups)
1 scotch bonnet or habanero pepper sliced in half
1 cup coconut milk
2 cups water
Salt
- Heat oil in a medium sauce pan and saute the onions until translucent, adding the garlic part way through cooking.
- Add the ginger, thyme, kidney beans, rice, habanero, coconut milk, water and salt, and bring to a boil.
- Cover, reduce heat to a simmer and cook for about 25 minutes. Fluff with a spoon and check to see if it the rice needs more salt.
