Jamaican rice and peas

• servings: 6 servings
• total time: 55 minutes

Ingredients

50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)

2 garlic cloves (, finely minced)

1 small onion (, finely chopped)

1 tsp dried thyme

1 tsp all spice powder (sub mixed spice)

2 bay leaves (, preferably fresh)

1 scotch bonnet or habanero chilli - any colour (optional, keep whole, Note 1)

2 x 400g / 14oz cans red kidney beans (, drained, Note 2)

1 x 400 ml / 14oz coconut milk (, full fat, Note 3)

1 cup water

1 tsp cooking salt

2 cups long grain white rice (Note 4)

Directions

Preheat oven to 200°C/400°F (180°C fan).

Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).

Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!