to accompany the stewed oxtail - all that's left is some plantain and maybe callaloo - yum!
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Instructions
- 1 cup long grain rice
- 1/3 cup water
- 1 full can of coconut milk (or just half the can and add more water, depending on preference)
- fresh thyme
- scotch bonnet pepper
- 1 can of red kidney beans (my substitute for pigeon peas for this recipe)
- salt to taste
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