Rice and Peas

🛒 Ingredients

• Long-grain white rice 63 g · 226 kcal
• Canned red kidney beans 60 g · 60 kcal
• Full-fat coconut milk 100 g · 167 kcal
• Green onion 8 g · 2 kcal
• Garlic 4 g · 6 kcal
• Scotch bonnet pepper 1 g · 0 kcal
• Fresh thyme 1 g · 0 kcal
• Pimento seeds (allspice berries) 1 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the long-grain white rice thoroughly under cold water until the water runs clear; set aside to drain.
2. In a pot, combine the drained red kidney beans, full-fat coconut milk, minced garlic, sliced green onion, whole Scotch bonnet pepper, fresh thyme sprigs, and pimento seeds.
3. Add enough water to bring the liquid level to about 1 inch above the beans, then bring the mixture to a rolling boil over medium-high heat.
4. Once boiling, stir in the rinsed rice, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes.
5. Remove the pot from the heat and let it rest, covered, for another 10-15 minutes to allow the rice to fully absorb the liquid and steam.
6. Carefully remove the Scotch bonnet pepper (do not burst it unless you want more heat), then fluff the rice and peas with a fork and serve hot.