.50ml olive oil
1 onion, finely chopped
300g long grain brown rice
400ml coconut milk
2 x 400g tin kidney beans, rinsed
1 scotch bonnet or jalapeno pepper, left whole
3 tbsp fresh thyme
salt and freshly ground black pepper
fresh coriander, to garnish
Heat the oil in a pan and soften the onion for a few minutes
Add the rice, stir well and add the water, coconut milk and a pinch of salt. Also add the uncut scotch bonnet pepper; the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
Bring to the boil
Add the kidney beans and thyme and simmer covered for about 25 minutes until the rice is cooked.
Season with salt and freshly ground black pepper
Serve garnished with the coriander.
Jamaican style rice and peas - a misnomer, really, since it uses beans which Islanders refers to as peas