Red Beans and Rice made with coconut milk, thyme, scallions, and scotch bonnet peppers give this Jamaican rice dish an island flair!
Prep Time: 10 minutesmins
Cook Time: 50 minutesmins
Total Time: 1 hourhr
Yield: 10servings
Course: Side Dish
Cuisine: American
Ingredients
1tspcoconut oil(or canola)
1garlic clove(crushed)
1/4cuponion(minced)
1scallion(chopped)
1sprig fresh thyme
15.5oz can red kidney beans(rinsed and drained)
2cupsuncooked long grain rice
salt and fresh ground pepper(to taste)
2 1/4cupswater
13.5ozcan(1 3/4 cups light coconut milk)
1whole scotch bonnet hot pepper(not chopped)
Instructions
In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
Sauté a few minutes, then add rice, beans and stir.
Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
Cover; reduce heat to low; simmer for 25 minutes.
Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).