Jamaican Rice and Peas

 

Ingredients

• 50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
• 2 garlic cloves , finely minced
• 1 small onion , finely chopped
• 1 tsp dried thyme
• 1 tsp all spice powder (sub mixed spice)
• 2 bay leaves , preferably fresh
• 1 scotch bonnet or habanero chilli - any colour (optional), keep whole (Note 1)
• 2 x 400g / 14oz cans red kidney beans , drained (Note 2)
• 1 x 400 ml / 14oz coconut milk , full fat (Note 3)
• 1 cup water
• 1 tsp cooking salt
• 2 cups long grain white rice (Note 4)

Instructions

• Preheat oven to 200°C/400°F (180°C fan).
• Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
• Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.
• Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.
• Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!