Rice and Peas

Ingredients

• Green onions (2 stalks, chopped (for garnish))
• Water (2 cups)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Scotch bonnet pepper (1, whole)
• Thyme (1 teaspoon, dried)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Kidney beans (1 can (15 oz), drained and rinsed)
• Coconut milk (1 can (13.5 oz))
• Long (grain white rice - 2 cups)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the rice, coconut milk, kidney beans, thyme, Scotch bonnet pepper, salt, black pepper, and water to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
5. Simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Remove the Scotch bonnet pepper before serving.
7. Garnish with chopped green onions.
8. Serve hot as a side dish with your favorite main course.