There was once a little Jamaican food place near our kids' school. They had the most delicious rice & peas, that they paired with Jamaican curry chicken. This was the closest recipe I could find that was similar. I like it with the rice cooked in chicken broth.
Try with Jamaican Curry Chicken
1 med. can red kidney beans
1 can coconut milk
2 cups rice
1 onion, diced
1 clove garlic, chopped
¼ tsp dried thyme
1 tbsp oil
1 scotch bonnet pepper, whole
water
1
Drain the liquid from the beans into a measuring cup and add the coconut milk and enough water to make 4 cups of liquid. Place in a pot with beans, onions, garlic, thyme and oil. Bring to a boil.
Add rice and stir for a minutes, then reduce to low. Place pepper on top of liquid and cover for 30 minutes until rice is cooked.
Remove pepper before serving.
Categorycasseroles & fry-ups, gluten-free, international, main dishes
Ingredients
1 med. can red kidney beans
1 can coconut milk
2 cups rice
1 onion, diced
1 clove garlic, chopped
¼ tsp dried thyme
1 tbsp oil
1 scotch bonnet pepper, whole
water