Rice and Peas

Ingredients

Instructions

1. 1

   Rinse the long grain rice under cold water until the water runs mostly clear, then drain well. Finely chop the onion, slice the spring onion, and mince the garlic. Keep the scotch bonnet whole so it perfumes the pot without making the dish too fiery.

2. 2

   Heat the neutral oil in a medium saucepan over medium heat. Add the onion and spring onion and cook for 2 minutes until slightly softened, then stir in the garlic and ground allspice for 30 seconds, just until fragrant; do not let the garlic brown.

3. 3

   Add the drained kidney beans, coconut milk, water, thyme, whole scotch bonnet, salt, and black pepper. Bring to a gentle boil for 2 minutes so the beans and aromatics flavor the liquid.

4. 4

   Stir in the drained rice, return to a simmer, then reduce the heat to low and cover tightly. Cook for 15 minutes without lifting the lid. The rice should absorb the liquid and become tender; if the pot looks dry too early, add 1 to 2 tablespoons of water.

5. 5

   Turn off the heat and let the pot stand, covered, for 5 minutes. Remove and discard the thyme sprigs and scotch bonnet. Fluff the rice gently with a fork so the grains stay separate.

6. 6

   Sprinkle over the lime juice, fluff once more, and serve hot. If you want more heat, press the cooked scotch bonnet lightly into the rice before removing it, taking care not to burst it fully unless you want a much spicier dish.

Nutrition per serving

Notes

• •Using canned kidney beans keeps this beginner recipe within 30 minutes while still giving classic flavor.
• •Keeping the scotch bonnet whole adds aroma and gentle heat; piercing or chopping it will make the dish much hotter.
• •Serve with fried plantain, steamed greens, or a simple cucumber salad.
• •For the best texture, keep the lid on during cooking and resting so the rice steams properly.

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