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Jamaican Rice and Peas
- 2 Tbsp vegetable oil
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 cups long-grain rice
- 1 teaspoon salt
- 1 teaspoon grated fresh ginger
- 1 cup water
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 2 cups coconut milk
- 1 15-ounce can kidney beans, rinsed and drained
- 2 teaspoons dried thyme
- 1 whole Scotch bonnet chile (can substitute a whole habanero)
- Lime (optional)
Directions:View on Simply Recipes
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