Jamaican Rice and Peas

Ingredients

• 2 cups long grain rice
• 1 cup cooked kidney beans
• 1 cup coconut milk
• 1 1/2 cups water or bean stock
• 2 spring onions, sliced
• 2 garlic cloves, minced
• 1 sprig thyme
• 1 whole scotch bonnet pepper
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

How to make it

1. Rinse and drain the rice.
2. Heat oil and sauté garlic and spring onions for 1 minute.
3. Add coconut milk, water, beans, thyme and salt and bring to a gentle boil.
4. Add rice and stir once.
5. Place the whole scotch bonnet on top without cutting it.
6. Cover tightly and cook on low heat for 20 to 25 minutes.
7. Remove pepper and thyme, fluff and serve.