Ingredients
2 tbsp. neutral or coconut oil
1 tbsp. unsalted butter
1 small yellow onion, finely chopped
1 Scotch bonnet pepper or habanero chile, seeded and finely chopped
2 scallions, finely chopped
3 cloves garlic, finely chopped
2 fresh sprigs thyme
2 bay leaves
1 whole clove
1/4 tsp. ground allspice or 4 whole dried allspice berries
1 (15.5-oz.) can red kidney beans, drained and rinsed
2 c. full-fat coconut milk
1 3/4 c. water or low-sodium vegetable or chicken broth
2 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
2 c. long-grain white rice, rinsed
Preparation
Step 1In a large pot over medium heat, heat oil and butter until butter melts. Reduce heat to medium-low. Cook onion, Scotch bonnet pepper, scallions, garlic, thyme, bay leaves, clove, and allspice, stirring occasionally, until onion is translucent and fragrant, 6 to 8 minutes.Step 2Add beans to pot and cook, stirring gently to combine, then stir in milk, water, salt, and pepper. Bring to a simmer over high heat. Stir in rice, cover, and simmer until rice is tender and liquid is absorbed, 16 to 20 minutes.Step 3Fluff rice with a fork. Remove thyme and bay leaves; season with salt and pepper.
Authentic rice and peas uses beans and not what you’d probably think of—green peas—unless of course you use pigeon peas instead of beans, which would be a great option. The beans that are usually used are red kidney beans. If you don’t like kidney beans, then black beans work here as well. If you’re partial to using dried beans, soak them overnight, then boil in salted water until tender, and use 2 cups cooked beans in this recipe. Looking for more rice side dishes? Try jollof rice, classic fried rice, or French onion rice. Have you tried this recipe? Let us know in the comments what you think.
