This is what it looked like out my window on Friday.
Then it started to clear up.
The recent snow dump had me think of warmer places. Like Jamaica.
You will notice that there is no snow in any of those photographs. I wish I was lounging on a beach there right now.
I will have to be content with travelling back to Jamaica in my mind. To help the illusion, I’m making Jamaican Rice and Peas. It’ll be just like being there.
Start by chopping the onion.
And grate the ginger.
Cook them until they’re browned.
Add the rice and stir until coated with the oil.
The kidney beans and pepper (I used jalapeno) are added.
The coconut milk, water and thyme go in too.
Cover the pan and cook for 15 – 18 minutes, until the rice is tender.
Fluff the rice and add green onions.
Serve the rice and peas, sprinkled with some more green onions, and remember what it was like be warm and to hear birds outside instead of snow plows.
Slightly altered from the original recipe:
Jamaican Rice and Peas
2 tablespoons canola oil
1 small onion, finely chopped
1 1/2 tablespoons finely grated fresh ginger
2 cups long grain white rice, such as jasmine
One 15-ounce can kidney beans, drained and rinsed
1/2 Scotch bonnet or jalapeno chile, seeded
One 14-ounce can unsweetened coconut milk
1 1/2 cups water
1/2 teaspoon thyme
Salt and freshly ground black pepper
4 scallions, thinly sliced
In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk, water and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
Make Ahead: The rice and peas can be refrigerated overnight.