---------- Recipe via Meal-Master (tm) v8.02
       Title: Jamaican Rice and Peas
  Categories: Vegetarian, Rice/grains
       Yield: 4 servings
       1 c  Kidney beans (red), dry             1    Green onion, chopped
            Coconut milk (see note)             3 sl Hot Pepper
       1    Thyme, sprigfresh               2 1/4 c  Rice (uncooked)
       1 cl Gralic, crushed                          Salt (to taste)
   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
       *** From Ron’s Recipe Database <ronamit@netvision.net.il> ***