terry pogue

Jamaican Rice And Peas:
Recipe By: Robin Miller

2 cups instant white rice
1 can coconut milk (14-ounce)
1 cups water
1 can red beans -- drained (15-ounce)
1 teaspoons dried thyme
1/2 teaspoons finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans,
thyme, and lime zest. Set pan over high heat and bring to a simmer.
Reduce heat to low, cover and simmer 5 minutes, until liquid is
absorbed. Fold in scallions and season to taste with salt and pepper.

Recipe Notes

She serves this with Slow Cooker Chipotle-Lime Chicken Thighs


http://www.terrypogue.com

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