Jamaican Rice and Peas

INGREDIENTS:

1. 2 tablespoons canola oil
2. 1 small onion, finely chopped
3. 1 1/2 tablespoons finely grated fresh ginger
4. 2 cups long grain white rice, such as jasmine
5. One 15-ounce can kidney beans, drained and rinsed
6. 1/2 Scotch bonnet or habanero chile, seeded
7. One 14-ounce can unsweetened coconut milk
8. 1 1/2 cups water
9. Salt and freshly ground black pepper
10. 4 scallions, thinly sliced

DIRECTIONS:

1. In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
2. Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.

Jamaican Rice and Peas

INGREDIENTS:

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken stock (or vegetable stock for vegetarian option)
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile (can substitute a whole habanero)
• Lime (optional)

METHOD:

1 Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.

2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.

4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

Serves 6-8.