Jamaican Rice and Peas

[JOH]

Jamaica�s coat of arms, granted in 1661, shows a male and female Arawak standing on each side of a shield that has a red cross with five golden pineapples lining it. On top of the crest stands a crocodile atop a Royal helmet. But if you were to ask any Jamaican, �What is the most popular coat of arms?� I guarantee you they will reply, �Rice and Peas.�

Preparation & Cooking Time: 45 minutes to 1 hour

Ingredients:

* 1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
* 2 cups / 500 mL coconut milk
* 2 green onions, chopped (about � cup / 125 mL)
* 1 whole hot pepper
* 1 teaspoon / 2 mL dried thyme
* 1 teaspoon / 2 mL salt
* 1 teaspoon / 2 mL black pepper
* 2 cups / 500 mL rice
* 1 tablespoon / 15 mL margarine

Method:
In a large measuring cup, combine the liquid from the canned peas with the coconut milk. Add more water if necessary to make 3� cups / 875 mL of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
Bring to a rolling boil and boil for 3 minutes. Add the rice and margarine; stir the pot once. (Don�t burst the pepper.) Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)

Serve hot.