Jamaican Rice And Peas

• 1 can (14 Oz. Size) Kidney Beans, Including Liquid
• 1 can (14 Oz. Size) Coconut Milk
• 1-2/3 cup Water, More Or Less As Needed
• 2 cloves Garlic, Chopped
• 2 stalks Scallion
• 2 teaspoons Salt
• 6 sprigs Fresh Thyme
• 2 cups White Rice, Rinsed And Drained
• 1 Green Scotch Bonnet Pepper (or Habanero)

1. Drain the beans and pour all the liquid into a measuring cup. Pour in coconut milk and enough water to make 4 cups of liquid. For example, if you had 1/3 cups of the bean liquid plus 2 cups coconut milk, you will need to add 1 2/3 cups water.
2. In a large pot, add liquid, garlic, scallions stalks, beans, and thyme sprigs. Add the salt and bring to a boil.
3. Add rice, pepper, and boil for a few minutes. Lower the heat and cook covered for 15-20 minutes, until there is no water left.
4. Remove the pepper, scallion, and thyme. Serve.

kidney beans, coconut milk, water, garlic, stalks scallion, salt, thyme, white rice, green scotch

Taken from tastykitchen.com/recipes/sidedishes/jamaican-rice-and-peas-2/ (may not work)