Caribbean Braised Oxtail with Rice and Peas

1 cup long-grain rice
1/2 cup coconut milk
1 cup water
1/2 cup kidney beans or pigeon peas (cooked or canned)
1 clove garlic, crushed
1 small piece of fresh thyme
Salt to taste
Instructions:

Prepare the Oxtail:

Season the oxtail with salt, pepper, and all-purpose seasoning.
Heat oil in a large pot or Dutch oven over medium heat. Brown the oxtail on all sides, then remove and set aside.
Make the Sauce:

In the same pot, sauté onion, garlic, green onions, and red bell pepper until softened.
Stir in tomato paste, soy sauce, Worcestershire sauce, thyme, and ground allspice.
Return the oxtail to the pot, adding broth and water. Bring to a boil.
Simmer the Oxtail:

Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until the oxtail is tender.
Add green peas in the last 20 minutes of cooking. For extra heat, add a scotch bonnet pepper without breaking it.
Cook the Rice and Peas:

Rinse the rice under cold water. In a medium pot, combine rice, coconut milk, water, kidney beans, garlic, thyme, and salt.
Bring to a boil, reduce heat, and cover. Cook for 15–20 minutes or until rice is tender.
Assemble and Serve:

Plate the oxtail with its rich gravy alongside the rice and peas.
Garnish with fresh thyme or chopped green onions if desired.
Enjoy this flavorful Caribbean dish!