Jamaican brown stew part one: Rice with beans
At the moment, it’s just one killer day after another. Tommorow I am flying across the country again, and I’m hoping to use the plane time to catch up on my recipics. (I missed yesterday sorry!)
Tonight is the first of a two part series. This is Alex’s Jamaican brown stew with rice and beans. It’s hot, spicy and everything a good Caribbean stew should be.
Take it easy mon.
Ingredients
- 1 can kidney beans
- 1 can coconut milk
- 2 green capsicum
- 1 whole hot pepper
- ½ teaspoon dried thyme
- salt and pepper
- 2 cups rice
- 1 Tbsp. margarine
Cooking time: 45 mins
