Jamaican rice and peas

Name: 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)

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Total Time

55 minutes

Prep Time

10 minutes

Cook Time

45 minutes

Rating

(43)

Ingredients

6 servings

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)

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Preparation

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Step 1

Preheat oven to 200°C/400°F (180°C fan).

Step 2

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).

Step 3

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.