Ingredients
1 clove garlic, crushed
1 tablespoon butter
1 teaspoon salt (or to taste)
1 teaspoon thyme
1 teaspoon allspice
½ teaspoon ground ginger
1 teaspoon onion powder
1 ½ cups long-grain white rice, rinsed and drained
1 can (15 ounces) dark kidney beans, rinsed and drained
1 can (14 ounces) unsweetened coconut milk
¾ cup water
1 scotch bonnet or habanero pepper
Instructions
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In a large pot, melt the butter over medium heat. Add the crushed garlic and cook for 1-2 minutes until fragrant.
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Add the onion powder, thyme, allspice, ground ginger, and salt. Stir to combine the spices with the garlic and butter.
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Add the rinsed rice and stir to coat it with the spices and butter mixture. Toast the rice for 2-3 minutes.
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Pour in the coconut milk, water, and kidney beans. Stir well.
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Make a small slit in the scotch bonnet or habanero pepper and add it to the pot.
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Bring the mixture to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
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Remove the pepper before serving, fluff the rice, and serve warm.
Notes
Adjust the heat: If you prefer a milder dish, remove the scotch bonnet pepper after 10 minutes of cooking.
Use fresh beans: For a more authentic version, you can use dried kidney beans. Just be sure to cook them beforehand and adjust the liquid accordingly.
Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or coconut milk to prevent the rice from drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
- Diet: Vegetarian