JAMAICAN RICE AND PEAS

Serves 4, Vegetarian/Vegan/Gluten-Free

INGREDIENTS

2 cans (15.5 ounces per can) medium-sized red kidney beans

1 can (15.5 ounces) coconut milk

Water

1 small onion, chopped

1 garlic clove, chopped

1/4 teaspoon thyme, dried

2 tablespoons Ziggy Marley’s Coco’Mon Original, Lemon-Ginger Coconut Oil, or coconut oil of your choosing

2 cups rice

1 Scotch bonnet pepper, left whole

PREPARATION

Drain liquid from beans into a measuring cup and add coconut milk with enough water to make 4 cups of liquid.

Pour liquid into a saucepan with beans, onion, garlic, thyme, and oil. Bring to a boil.

Add rice and stir for 1 minute. Reduce heat to medium-low.

Place Scotch bonnet pepper on top of liquid and cook, covered, for 30 minutes or until rice is tender.

Remove Scotch bonnet before serving.