Caribbean Rice and Peas
Long-grain rice steamed in coconut milk with kidney beans, thyme, scallion and allspice. A whole Scotch bonnet rides on top for perfume, left unpierced so its heat stays out of the pot.
- 1
Melt the coconut oil in a large heavy pot over medium heat. Cook the onion 4 minutes until soft, then add the garlic and stir 1 minute.
- 2
Add the kidney beans, coconut milk, water, thyme sprigs, whole scallions, allspice and salt. Bring to a simmer and cook 10 minutes so the coconut broth takes on the thyme.
- 3
Set the Scotch bonnet whole on the surface. Do not pierce or cut it, or the pot turns fiercely hot.
- 4
Stir in the rinsed rice and bring back to a simmer. Cover, drop the heat to low, and cook 25 minutes without lifting the lid, until the liquid is fully absorbed.
- 5
Take the pot off the heat and let it stand covered 10 minutes. Lift out the chile, thyme stems and scallions, then fluff with a fork.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (13.5 ounce) can coconut milk
- 1 1/2 cups water
- 4 sprigs fresh thyme
- 3 scallions, bruised and left whole
- 1/4 teaspoon ground allspice
- 1 1/2 teaspoons kosher salt
- 1 whole Scotch bonnet chile
- 2 cups long-grain white rice, rinsed until the water runs clear
Instructions
- 1
Melt the coconut oil in a large heavy pot over medium heat. Cook the onion 4 minutes until soft, then add the garlic and stir 1 minute.
- 2
Add the kidney beans, coconut milk, water, thyme sprigs, whole scallions, allspice and salt. Bring to a simmer and cook 10 minutes so the coconut broth takes on the thyme.
- 3
Set the Scotch bonnet whole on the surface. Do not pierce or cut it, or the pot turns fiercely hot.
- 4
Stir in the rinsed rice and bring back to a simmer. Cover, drop the heat to low, and cook 25 minutes without lifting the lid, until the liquid is fully absorbed.
- 5
Take the pot off the heat and let it stand covered 10 minutes. Lift out the chile, thyme stems and scallions, then fluff with a fork.