- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can chicken broth (or vegetable broth for a vegetarian dish)
- 1 (14-ounce) can light coconut milk
- 1 (15-ounce) can kidney beans, including liquid
- 1 red chile or jalapeño pepper, finely chopped (seeded to reduce heat; see notes)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper (or to taste)
- 2 cups long grain rice (brown or white, according to preference)
- For serving: chopped cilantro, hot sauce
In a large, oiled pot with a tight-fitting lid, sauté the onion over medium-high heat until softened and beginning to turn golden, 5-6 minutes. Add the garlic and sauté for 30 seconds more.
Pour in the broth, stirring to deglaze the pan. Stir in the coconut milk, undrained beans, thyme, salt and pepper. Bring the mixture to a boil, and then add the rice. Boil for 2 minutes, and then reduce the heat, cover the pot, and simmer until the rice is tender and the liquid has been absorbed. (Depending on the precise heat level and dimension of the pot, this should take approximately 35-45 minutes for brown rice or 15-20 minutes for white rice.) Remove from the burner and allow the rice to sit, covered, for 5 minutes. Fluff with a fork and sprinkle with cilantro and/or drizzle with hot sauce, if desired.
- Some recipes for rice and peas call for adding a whole Scotch bonnet pepper and simmering while the rice cooks to infuse the flavor. Feel free to choose based on your penchant for spice…or omit the pepper entirely and simple serve with hot sauce on the side.
the fountain avenue kitchen https://fountainavenuekitchen.com/