Jamaican Rice and Peas with Coconut and Thyme

What you need

• 1 can red kidney beans, 400 g (14 oz), liquid kept
• 400 ml (14 fl oz) coconut milk
• 400 ml (1 2/3 cups) water, approximately
• 2 cloves garlic, crushed
• 2 stalks scallions, left whole, lightly bruised
• 6 sprigs fresh thyme
• 6 pimento berries, whole allspice
• 2 tsp salt
• 370 g (2 cups) long-grain white rice, rinsed until the water runs clear
• 1 scotch bonnet pepper, left whole

Method

Restated from the original video

1. 1

   Drain the beans over a measuring jug to catch the liquid.

2. 2

   Add the coconut milk to the jug, then top up with water to make 1 l (4 cups) of liquid.

3. 3

   Pour the liquid into a heavy pot with a tight lid and add the beans, garlic, scallions, thyme, pimento berries and salt.

4. 4

   Bring to a boil and let it bubble for 2 min so the aromatics flavour the liquid.

5. 5

   Stir in the rice and lay the scotch bonnet on top. Take care not to pierce it, or the pot will get very hot.

6. 6

   Return to a boil for 2 min, then cover tightly and turn the heat to low.

7. 7

   Cook without lifting the lid until the rice has soaked up all the liquid and is tender, 18-20 min.

8. 8

   Rest off the heat, still covered, for 5 min.

9. 9

   Lift out the scotch bonnet, scallions and thyme stems.

10. 10

    Fluff the rice gently with a fork and serve hot.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.