JM
Jamaica
North America
JM
Fragrant Jamaican rice cooked with kidney beans, coconut milk, thyme, scallions, allspice, and a whole Scotch bonnet for aroma and gentle heat.
15 min
35 min
6 servings
Easy
15 min prep + 35 min cook
2 cups (380 g) long grain white rice 1 can (15 oz/425 g) red kidney beans, drained and rinsed 1 can (13.5 oz/400 ml) full fat coconut milk 1 1/4 cups (300 ml) water 3 scallions, lightly crushed 3 fresh thyme sprigs 2 garlic cloves, smashed 1 whole Scotch bonnet pepper, left intact 6 allspice berries 1 tsp kosher salt 1/2 tsp ground black pepper 1 tbsp unsalted butter, optional
1. Rinse the rice in several changes of cool water until the water is mostly clear, then drain thoroughly. 2. Combine kidney beans, coconut milk, water, scallions, thyme, garlic, whole Scotch bonnet, allspice berries, salt, and black pepper in a medium heavy saucepan. 3. Bring to a gentle boil over medium heat and simmer for 5 minutes so the aromatics flavor the liquid. 4. Stir in the drained rice. Return to a gentle simmer. 5. Cover tightly, reduce heat to the lowest setting, and cook for 18 minutes without lifting the lid. 6. Turn off the heat and let the pot stand, still covered, for 10 minutes. 7. Carefully remove the Scotch bonnet without breaking it, along with thyme stems, scallions, garlic, and visible allspice berries. 8. Add butter if using and fluff the rice gently with a fork. Taste and adjust salt before serving.
SCHNAX TIP
Keep the Scotch bonnet whole if you want its fruity aroma without intense heat. If it splits, the rice can become much hotter. Do not repeatedly lift the lid while the rice steams.