Rice and Peas

Instructions

1. 1

   Rinse the long grain rice under cold water until the water runs clear to remove excess starch.

2. 2

   Drain the kidney beans and rinse them as well to remove any canning liquid.

3. 3

   Finely chop the garlic cloves and slice the scallions.

4. 4

   In a medium-sized pot, combine the coconut milk and water and bring to a boil.

5. 5

   Add the rinsed kidney beans, chopped garlic, sliced scallions, thyme sprig, whole Scotch bonnet pepper, allspice berries, and salt to the pot.

6. 6

   Let the mixture simmer for about 10 minutes to allow the flavors to meld together.

7. 7

   Carefully add the rinsed rice to the pot and stir gently to distribute the ingredients.

8. 8

   Reduce the heat to low, cover the pot, and let the rice cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.

9. 9

   Once the rice is cooked, remove the pot from the heat. Discard the thyme sprig and Scotch bonnet pepper.

10. 10

    Fluff the rice with a fork to separate the grains and incorporate the peas evenly.

11. 11

    Serve the rice and peas hot as a side dish or as a base for other Caribbean dishes.