Jamaican · serves 6 · about 50 minutes
Sunday isn't Sunday without it: rice simmered in coconut milk with red kidney beans, thyme, and a whole scotch bonnet for perfume without the burn.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 Iberia Red Kidney Beans W/S 15 oz
- 1 Iberia Coconut Milk 13.5 oz
- 1 tbsp fresh thyme
- 3 green onions
- 1 whole scotch bonnet (left whole)
- 2 cloves garlic
- 1 tsp allspice
Method
- Combine the Iberia Coconut Milk, Iberia Red Kidney Beans with their liquid, thyme, green onion, garlic, allspice, and the whole scotch bonnet in a pot.
- Bring to a simmer and cook 5 minutes to build flavor.
- Stir in the Iberia Parboiled Rice and enough water to cover by an inch; season with salt.
- Cover and cook on low 20 minutes until the liquid is absorbed.
- Remove the scotch bonnet (unburst!) and fluff.