Jamaican Rice and Beans
Jamaican rice with red kidney beans and coconut milk, seasoned with garlic, thyme, and allspice, with a whole scotch bonnet pepper left in for fragrant aroma without excess heat.
Ingredients
- long-grain rice (basmati or parboiled)300 g
- canned red beans250 g
- coconut milk400 ml
- vegetable broth500 ml
- onion1 pcs
- garlic2 cloves
- green onion2 stalks
- fresh ginger10 g
- dried thyme1 tsp
- allspice, whole (Jamaican)0.5 tsp
- scotch bonnet chili pepper1 pcs
- black pepper (ground)1 to taste
- salt1 to taste
- vegetable oil1 tbsp
Instructions
Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until softened, stirring often.
Add the chopped scallions, grated ginger, dried thyme, and allspice berries. Cook for another minute to let the spices release their aroma.
Pour in the broth and coconut milk, add the canned beans (drained and rinsed), and season with salt and pepper to taste.
Add the whole scotch bonnet pepper without cutting or piercing it, so it lends only its aroma without extra heat. Bring to a boil.
Rinse the rice in cold water until the water runs clear, then stir it into the pot gently.
Bring back to a boil, reduce the heat to low, cover tightly with a lid, and cook for 15–18 minutes, until all the liquid has been absorbed into the rice.
Remove the pot from the heat, keeping the lid on, and let it stand for another 10 minutes to finish steaming.
Remove the scotch bonnet pepper, gently fluff the rice with a fork, and serve hot as a side dish.
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