Caribbean · Free recipe
Caribbean Rice and Beans
Kidney beans and rice simmer in coconut milk with thyme, allspice, and a whole scotch bonnet that perfumes the pot without overwhelming it. The grains come out creamy yet distinct, carrying a gentle sweetness that pairs beautifully with jerk chicken or fried plantains.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Method
-
Heat the oil in a heavy saucepan over medium heat and cook the onion, garlic, and scallions for 4 minutes until softened and fragrant.
-
Pour the reserved bean liquid into a measuring cup with the coconut milk and top up with water to make 3 1/2 cups total.
-
Add the liquid, beans, thyme, allspice, and salt to the pot and bring to a boil, then taste the liquid; it should be pleasantly salty.
-
Stir in the rice and float the whole scotch bonnet on top, taking care not to puncture it.
-
Once it returns to a boil, cover tightly and cook on low for 20 to 25 minutes until the liquid is absorbed and the rice is tender.
-
Remove the pepper and thyme stems, fluff gently with a fork, and let the pot sit covered for 5 minutes before serving.
Zest note from the test kitchen
Keep the scotch bonnet whole for fragrance with mild heat; pierce it once with a knife only if your crowd wants real fire.
