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.