Jamaican Rice and Peas

• 1 cup red kidney beans
• 1 x thyme
• 1 each garlic cloves crushed
• 1 each scallions, spring or green onions chopped
• 3 slices hot chili peppers
• 2 cups rice

1. In a medium saucepan with a tight-fitting lid, place the washed beans.
2. Add the coconut milk and bring to boil.
3. Reduce the heat.
4. Cook until the beans are tender, 1 to 2 hours.
5. Add the thyme, garlic, green onion, and salt.
6. Add the hot pepper if desired.
7. Simmer for a few minutes.
8. Add the rice.
9. The liquid should come up to 1-inch above the rice.
10. Add water if needed.
11. Cover the pot.
12. Bring to a boil again.
13. Reduce the heat to low.
14. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled).
15. It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water.
16. The rice is ready when the liquid disappears and the grains of rice are separate.
17. Stir just before serving to evenly distribute the red kidney beans.

red kidney beans, thyme, garlic, scallions, hot chili peppers, rice

Taken from recipeland.com/recipe/v/jamaican-rice-peas-44060 (may not work)