When I visited Jamaica last month, a common side dish with our meals was rice and peas. At first I was expecting English peas, but the peas are actually pigeon peas or kidney beans. Very healthy and a great canvas for adding other flavors if you wish, this dish goes very well with spicy roasted or grilled meats especially if you top it with a little hot sauce and have a cool green salad on the side.
2 green onions, chopped (the white and green should be separate)
1 cinnamon stick
1 1/2 cups long grain rice
2 1/2 cups chicken stock
one 15 oz can kidney beans, drained and rinsed
In a large pot, saute the white parts of the green onions in a little olive oil over medium heat until softened. Add the cinnamon stick and rice, stirring. Pour in the stock and beans, some salt and pepper, give it all a stir, and bring to a boil. Turn the heat down to minimum and put a lid on it, then let it cook for about 15-18 minutes.
When ready to serve, fluff with a fork and remove the cinnamon stick. Sprinkle the green bits of the green onion over top.
Makes 4-6 servings
Adapted from Meals in Minutes