All week long I had a hankering for oxtails and rather than going to find a restaurant (since my favorite one closed) I decided I wanted to try it on my own. Of course I had to have peas & rice to go with it! Unfortunately, I couldn’t find pigeon peas so I decided to use kidney beans since every recipe I found used those instead.
My recipe – as usual – is slightly different from the ones that I found online and is cooked in the oven. In all honesty, I’m not very good at cooking rice on the stove unless it comes in a bag, so I had to do what I know. It appears as though on the stovetop, however, it should take about 20 – 30 minutes, stirring occasionally to make sure that it doesn’t burn.
- 2C rice, rinsed and drained
- 2 1/4C chicken broth
- ½ onion, chopped
- 1 Tbsp. minced garlic
- 1 Tbsp. dried thyme leaves
- 1 15.5oz. can dark kidney beans, drained and rinsed
- 1 13.5oz. can coconut milk, shaken well
- 1 tsp. chicken bouillon
- 2 tsp. paprika
- Salt & Pepper to taste
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 3 medium/large Bay leaves
- Preheat oven to 350 degrees. Melt together the butter and olive oil, add in the onions, garlic, and thyme and sauté for 1 – 2 minutes. Add in the beans, rice, and coconut milk and transfer to roasting pan. Add in chicken broth, chicken bouillon, salt and pepper, paprika, and bay leaves and stir to combine. Cover and bake for approximately 90 minutes, stirring every 20 – 30 minutes to ensure there is enough liquid to cause rice to be tender and that it does not stick to the pan or burn. When rice looks done, taste to determine if more flavoring (salt, pepper, etc.) is required. Remove bay leaves and serve hot.