Rice and peas

Got a hankering for Jamaican rice and peas after making some jerk chicken.

• two 540 mL (19 oz) cans of red kidney beans, drained and rinsed
• one 400 mL (14 oz) coconut milk, highest fat content possible
• 526 g long grain rice, or 634 g basmati rice
• 1 red onion, chopped (yellow is fine)
• 4 cloves garlic, crushed (minced is probably ok)
• 2 stalks scallions (green onions)
• 8 sprigs fresh thyme (I used 2 tsp dried thyme)
• small piece of ginger, about 3/4 inch, sliced for easy removal
• 10 allspice (pimento) berries, whole
• 2 tsp salt (I used 1 tsp, can season to taste later)
• 638 mL (2.5 cups) water

Wash and drain the kidney beans.

Saute the onion and garlic in some oil until aromatic. Add the beans, scallions, ginger, thyme, salt, and water. Bring to a boil. Reduce heat to medium, add the coconut milk, and bring to a gentle boil again. This is to avoid burning the coconut milk on the bottom of the pot.

Wash and drain the rice, then add to the pot. Return to a gentle boil or simmer again. Reduce heat to low, cover, and let the rice steam for 20-30 minutes until the liquid has been absorbed. Turn off the heat, and let the rice sit for another 3-5 minutes.

Source: https://jamaicanfoodsandrecipes.com/jamaican-rice-and-peas-recipe/

Beware the page has a bug. If you click on 2x to double the recipe, some ingredients do not double. For example, the quantity of basmati rice remains 317 g. To its credit, the original recipe provides instructions to cook the red beans from dried.