Jamaican Peas and Rice

By carvalhohm

Ingredients

• 2 cans (13.5 oz. each) Coconut Milk
• 2 Serrano peppers, thinly sliced
• 2 scallions, thinly sliced
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 tsp. Minced Garlic
• 1/4 tsp. finely chopped fresh thyme
• 2 cups CANILLA® Extra Long Grain Rice
• 2 cans (15.5 oz. each) Red Kidney Beans, drained

Preparation

Step 1

In large pot over medium-high heat, bring coconut milk, peppers, scallions, Adobo, garlic and thyme to boil. Stir in rice and return liquid to boil. Reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes, stirring in beans after 20 minutes. Serve warm.