Rice and Peas

Ingredients11

• long-grain rice400 g
• cooked red kidney beans400 g
• coconut milk400 ml
• water250 ml
• spring onion2
• fresh thyme4 sprigs
• garlic2 cloves
• Scotch bonnet pepper1
• allspice berries4
• salt1 tsp
• black pepper1/2 tsp

Method

1. Rinse the rice until the water runs clear, then drain it well.
2. Put the kidney beans, coconut milk, water, spring onion, thyme, garlic, whole Scotch bonnet, allspice, salt, and black pepper in a pot and bring to a simmer.
3. Stir in the rice, cover, and cook over low heat for about 25 minutes, until the liquid is absorbed and the rice is tender.
4. Remove the pepper, thyme stems, and allspice if desired, then fluff the rice and let it rest, covered, for 5 minutes before serving.