Caribbean Rice and Peas

Ingredients

• Long-grain rice (1 cup)
• Coconut milk (1 can (13.5 oz))
• Kidney beans (1 can (15 oz), drained and rinsed)
• Water (1 cup)
• Green onions (2, chopped (for garnish))
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Thyme (1 teaspoon, dried or 2 sprigs fresh)
• Scotch bonnet pepper (1, whole (adjust for heat preference))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Vegetable oil (1 tablespoon (for sautéing))

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the long-grain rice, ensuring it is well-coated with the oil.
4. Add the coconut milk, kidney beans, thyme, Scotch bonnet pepper, salt, black pepper, and water to the pot. Stir well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid during cooking to maintain steam.
7. Once cooked, carefully remove the Scotch bonnet pepper and fluff the rice with a fork.
8. Garnish with chopped green onions before serving.
9. Serve hot as a side dish with your favorite Caribbean main courses, such as jerk chicken or grilled fish.