A traditional Jamaican dish made with rice, kidney beans, and coconut milk, flavored with thyme, scallions, and Scotch bonnet pepper.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 0.5 teaspoon black pepper
- 400 milliliters coconut milk
- 1 teaspoon fresh thyme
- 2 cloves garlic
- 400 grams kidney beans
- 300 grams long grain rice
- 1 teaspoon salt
- 2 scallions
- 1 Scotch bonnet pepper
- 480 milliliters water
Directions
Step 1
Rinse the rice in cold water until the water runs clear.
Step 2
In a large pot, combine the kidney beans, coconut milk, water, garlic, scallions, thyme, Scotch bonnet pepper, salt, and black pepper.
Step 3
Bring the mixture to a boil over medium-high heat.
Step 4
Add the rinsed rice to the pot and stir well.
Step 5
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid has been absorbed.
Step 6
Remove the Scotch bonnet pepper before serving.
Step 7
Fluff the rice with a fork and serve hot.