Ingredients

• 1 C long-grain white rice or basmati
• 1 C cooked kidney beans or pigeon peas
• 1 C coconut milk
• 1 C water or chicken stock
• 2 garlic cloves minced
• 1 tsp thyme ground
• 1/8 tsp allspice ground
• 1 small yellow onion finely chopped
• 1 whole Scotch bonnet pepper optional, for authentic heat
• 1/2 tsp salt adjust to taste
• 1/4 tsp black pepper

Directions

• In a pot, heat a little oil. Add onion and garlic, sauté until fragrant.
• Stir in the beans/peas, coconut milk, and water (or stock).
• Add thyme, salt, pepper, and Scotch bonnet (keep whole for flavor without too much heat).
• Rinse rice and add to the pot. Stir once.
• Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until rice is tender and liquid absorbed.
• Remove Scotch bonnet and thyme sprigs. Fluff rice with a fork.

Notes

• For extra Grenadian flair, add a pinch of nutmeg or allspice to the rice while cooking.

Photos