Jamaican Rice and Peas

Ingredients

• 2 cups long-grain rice
• 1 (15 oz) can red kidney beans, drained (liquid reserved)
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 scallions
• 1 sprig fresh thyme
• 1 whole scotch bonnet pepper
• 1 tsp salt
• Water as needed

Instructions

1. 1In a large pot, combine kidney beans, reserved bean liquid, coconut milk, onion, garlic, scallions, thyme, and salt.
2. 2Add enough water to make about 4 cups of liquid total and bring to a boil.
3. 3Add the whole scotch bonnet pepper without breaking it, then stir in the rice.
4. 4Reduce heat to low, cover, and simmer 20-25 minutes until the rice is tender and liquid is absorbed.
5. 5Remove the scotch bonnet, thyme stem, and scallions before fluffing the rice with a fork.
6. 6Serve alongside jerk chicken or curry goat.

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