@cassyeungmoney: Replying to @trini_on_a_cruiseship couldn’t have oxtail without rice and peas!! 1/2 cup dried red kidney beans or canned red kidney beans 2 cups coconut milk or 16oz can of coconut milk 1 tsp garlic powder 1 tsp onion powder 1 tsp allspice 1 tsp chicken bouillon Salt & pepper to taste 1 1/2 cup long grain rice 1 tsp minced garlic 1 tsp minced ginger 1 scotch bonnet or habanero 3 sprigs fresh thyme 1 bay leaf 2 green onions 1 Tbsp butter Rinse and soak beans overnight. Bring to a boil with 4-5 cups water and cook for 40 minutes or until the beans have softened and majority of the water evaporates (add more water if it dries up too fast). There should be about a 3/4 cup water still remaining. Add in coconut milk, seasoning and aromatics and cook for another 10 minutes. Add in rinsed rice, mix once then cook uninterrupted on medium low heat for about 15 minutes or until there isn’t visibly any liquid. Cover and turn the heat to low, allowing the rice to steam another 10-15 minutes. Discard aromatics, add butter and fluff with a fork. Adjust season to taste 🫶🏻

Cassie

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Tuesday 09 January 2024 02:42:33 GMT