Jamaican Rice And Peas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 small onion, finely chopped
• 1 1/2 tablespoons finely grated fresh ginger
• 2 cups long-grain rice, such as jasmine
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 cups water
• kosher salt & freshly ground black pepper, to taste
• 4 scallions, thinly sliced

Recipe

• 1 in a large saucepan, heat the oil over medium heat.
• 2 add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• 3 add the rice and cook, stirring, until coated with the oil.
• 4 stir in the kidney beans and scotch bonnet, then stir in the coconut milk and water.
• 5 season with salt and pepper and bring to a boil.
• 6 cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• 7 remove the rice from the heat and let stand, covered, for 5 minutes.
• 8 fluff with a fork.
• 9 stir in the scallions and season with salt and pepper.
• 10 discard the scotch bonnet and serve.