JesseEatzThe quintessential Caribbean side dish: fluffy long-grain rice simmered in rich coconut milk with tender kidney beans, aromatic thyme, and a hint of Scotch bonnet heat.
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the coconut milk, water, drained kidney beans, smashed garlic, bruised green onions, thyme sprigs, salt, and black pepper.
Bring the liquid to a gentle boil over medium-high heat. Add the whole scotch bonnet pepper carefully, ensuring it does not burst (this provides aroma without overwhelming heat).
Stir in the rinsed rice. Once the liquid returns to a simmer, reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer undisturbed for 18-20 minutes until the liquid is fully absorbed and the rice is tender.
Do not lift the lid during this time! The steam is what does the work.
Remove from heat. Remove the scotch bonnet, thyme stalks, and green onions. Fluff the rice with a fork and let it sit, covered, for 5 minutes before serving.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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