Jamaican Rice and Peas

Ingredients

• 15 oz canned red kidney beans, drained and rinsed
• 13.5 oz coconut milk
• 1½ cups water
• 4 green onions, lightly smashed
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 Scotch bonnet pepper, left whole
• 6 whole allspice berries
• 1 tsp kosher salt
• 2 cups long-grain white rice, rinsed

Method

1. Put the beans, coconut milk, water, green onions, garlic, thyme, Scotch bonnet, allspice and salt in a heavy pot and bring to a simmer.
2. Stir in the rice, return to a simmer, then cover tightly and cook on low for 20 minutes without lifting the lid.
3. Turn off the heat and let it steam, still covered, for 10 minutes.
4. Pick out the Scotch bonnet, thyme stems, green onions and allspice, then fluff the rice with a fork.

Notes