Ingredients
- 2 cups long grain rice, rinsed
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 sprig fresh thyme
- 1 Scotch bonnet pepper, optional, pierced
- 1 3/4 teaspoons jerk seasoning
- 1 cup canned red kidney beans, rinsed and drained
- 1 13.5-ounce can coconut milk
- 2 1/4 cups chicken broth
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large saucepan, heat vegetable oil over medium heat. Add garlic, onion, thyme, and the optional Scotch bonnet pepper. Sauté for 1-2 minutes until aromatic.
- Stir in the rice and jerk seasoning and cook for about 2 minutes until the rice is lightly toasted.
- Add the kidney beans, coconut milk, and chicken broth. Add bay leaves; boil, then reduce the heat, cover, and simmer for 20 minutes until the rice is tender.
- Take off the heat and let it sit covered for 5 minutes. Remove the bay leaves, thyme, and Scotch bonnet pepper, then add salt and pepper to taste.
- Fluff the rice with a fork and serve warm, garnished with fresh cilantro.
