Recipe: Jamaican Rice and Lima Beans

Jamaican Rice and Lima Beans from Goya

Very Jamaican! Spicy and sweet with a southwestern twist. This recipe comes from a very famous restaurant in Kingston were everything is cooked in a pot and heated by coal.

2 cans 16 oz. Black Eye Peas Goya
4 cups coconut milk
2 cups Goya Rice - Canilla
1/4 tsp thyme
2 sliced chili peppers
1 cloves garlic, minced
2 scallions sliced
1 tsp salt
1/4 tsp black pepper

Mix all the ingredients (except the beans) in a big pot. Bring to boil and simmer for 20-30 minutes. Add the seasonings; stir. (I assume that you add the canned beans at this time too??) Simmer for 2-3 minutes until the liquid is blended and the beans are tender.

Serve 4-6