In a saucepan over medium heat, add a splash of coconut milk and sauté the onion, garlic, and spring onion for 2-3 minutes until softened. Stir in the dried thyme, allspice, salt, and black pepper to release the flavours.
| 1 small onion, finely chopped
1 clove garlic, minced 1 spring onion, finely sliced 1 tsp dried thyme 1 tsp allspice ½ tsp salt ½ tsp black pepper |
Rinse the rice before cooking to remove excess starch and keep it fluffy. Add the rice, kidney beans, remaining coconut milk, and water to the pan. Place the whole scotch bonnet on top for flavour. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
| 200g long grain rice
400ml coconut milk 200g kidney beans 250ml water 1 scotch bonnet |
Remove the saucepan from the heat and let it rest for 5 minutes with the lid on. Remove the scotch bonnet, then use a fork to fluff the rice before serving. Keep the bonnet for anyone who loves a bit of spice!
Serve with jerk chicken, curry goat or a Jamaican chickpea and sweet potato curry.
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