With Rice On Our Side

November 17, 2011

The MHK had some guests for dinner last weekend, and at the behest of Mrs. MHK, we made our becoming-famous Ja-Mexican Jerk Pork Tacos. But I wanted to find something good to serve alongside, and keeping with the Jamaican theme, I found some recipes for Jamaican rice. The recipes were similar but not identical, so the recipe that follows was culled from a few different ones. If you aren’t into spicy, leave the habanero intact – you’ll get a slight pepper flavor but no heat. The fresh thyme is key – it gives the rice a great aroma and a subtle lemony flavor. The coconut milk makes the rice somewhat sweet, but it’s balanced by the garlic and pepper. It’s a great side dish to any meal, but especially one that features super spicy jerk pork. Enjoy!

Jamaican Rice

(serves 4)

2 cups rice
5 cloves garlic, finely chopped
1 scotch bonnet (habanero) pepper, quartered.
3 scallions
1 one cup coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme
Boil 6 cups of water in a pot. Add the garlic, coconut milk, rice, salt, black pepper and thyme to the pot. Stir. Crush the scallions (do not chop) and add to the pot, along with the scotch bonnet pepper. Cover and cook for about 30 minutes, until liquid is absorbed and rice is just tender. Discard scallions and pepper quarters. Eat!


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