Jamaican rice

Ingredients for 6 servings:

• 300 g rice
• 100 g kidney beans, dried
• n. B. water
• 1 bay leaf
• 1 pinch(s) brown sugar
• 20 ml vegetable oil
• 2 cloves garlic, finely chopped
• 2 chili peppers, pitted, finely chopped
• 1 onion(s), finely diced
• 1 tsp thyme
• 200 ml coconut milk
• 600 ml chicken stock
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 10 minutes

popular throughout the Caribbean

Soak the kidney beans in cold water overnight. The next day, boil the beans in plenty of water with the bay leaf, brown sugar, and cracked black pepper until tender. This should take about 40 minutes. Remove the bay leaf and season with salt. Sauté the onion, garlic, and chili peppers in the vegetable oil. Add the beans, rice, and thyme, and pour in the coconut milk and chicken stock. Simmer over low heat for about 20 minutes, until the rice is tender. Add a little more stock if needed, or let the liquid simmer uncovered. Season with salt and pepper to taste.