MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Jamaican Rice and Peas
  Categories: Vegetarian, Vegetables
       Yield: 4 Servings
     1 c  dried red kidney beans, washed
          coconut milk (see NOTE)
         1 ea sprigfresh thyme
         1 ea clove garlic, crushed
         1 ea green onion, chopped
          salt, to taste
     3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
   long-grain, regular or parboiled rice In a medium saucepan with a
   tight-fitting lid, place the washed beans. Add the coconut milk and
   bring to boil. Reduce the heat. Cook until the beans are tender, 1 to
   2 hours. Add the thyme, garlic, green onion, and salt. Add the hot
   pepper if desired. Simmer for a few minutes. Add the rice.
   The liquid should come up to 1-inch above the rice. Add water if
   needed. Cover the pot.  Bring to a boil again. Reduce the heat to
   low. Cook for 15 minutes (for regular rice) to 20 minutes (for
   parboiled). It should not be necessary to add more water, but if to
   much liquid boils away, replace it with boiling water.
   The rice is ready when the liquid disappears and the grains of rice
   are separate.  Stir just before serving to evenly distribute the red
   kidney beans. Makes 4 to
         6    servings.
   NOTE:  For coconut milk, crack 1 mature coconut with a hammer, cut off
        the brown shell, and grate the coconut meat. Into a bowl, add
        the coconut meat and 6 cups of water.  Mix well, then squeeze to
        extract as much liquid as possible.  Press through a sieve and
        use as directed above.
        Etoria says his preferred method to separate the coconut
        meat from the brown shell is with a butter knife (“or the
        dullest knife you have”) to prevent cuts.  Slip the knife
        between the white flesh and the shell, and it should come
        away easily.
       Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,
       Houston, Texas