Rice and Peas (Jamaican Coconut Rice with Kidney Beans)

• 240 g Red kidney beans, cooked and drained
• 450 ml Water
• 400 ml Coconut milk
• 6 Allspice berries
• 4 sprigs Fresh thyme
• 2 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Long-grain white rice
• 4 Spring onion

1. Rinse the rice in a colander under cold water until the water runs mostly clear, then drain well. Thinly slice the spring onions. Lightly crush the garlic cloves with the flat of a knife.
2. Put the water, coconut milk, allspice berries, thyme sprigs, garlic, fine sea salt and black pepper into a saucepan and bring to a gentle simmer over medium heat. Simmer for 3 minutes to let the aromatics infuse.
3. Stir in the rice, red kidney beans and most of the spring onion, reserving a little for serving. Bring back to a gentle simmer, then reduce the heat to low and cover with a tight-fitting lid.
4. Cook on the lowest heat for 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed. If the rice is still firm, cover and cook for 3 to 5 minutes more.
5. Remove from the heat and rest, covered, for 10 minutes. Fluff with a wooden spoon, then pick out the thyme sprigs, garlic and allspice berries if you like. Scatter over the reserved spring onion and serve warm.

Made this recipe? Rate it — a comment is optional.