Brown Rice and Kidney Peas

Ingredients

• 2 cups long-grain brown rice
• 15 ounces canned kidney beans (rinsed) or cooked kidney peas
• 1 cup coconut milk
• 3 cups vegetable broth
• 1 medium yellow onion (finely diced)
• 3 cloves garlic cloves (minced)
• 4 sprigs fresh thyme sprigs
• 2 stalks scallions (bruised)
• 1 whole scotch bonnet pepper (whole)
• 0.5 teaspoon ground allspice
• 1 tablespoon coconut oil
• 1 teaspoon salt

Instructions

1. 1

   Rinse the brown rice thoroughly under cold water until the water runs clear to remove excess starch.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat and sauté the onion and garlic until translucent.

3. 3

   Stir in the kidney beans, allspice, and brown rice, coating the grains in the oil and aromatics for 2 minutes.

4. 4

   Pour in the vegetable broth and coconut milk, then add the salt and stir well to combine.

5. 5

   Place the whole scotch bonnet pepper, bruised scallions, and fresh thyme sprigs on top of the liquid.

6. 6

   Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover with a tight-fitting lid.

7. 7

   Simmer for 45 to 50 minutes without lifting the lid, ensuring the brown rice is tender and the liquid is fully absorbed.

8. 8

   Remove from heat, discard the thyme stems, scallions, and pepper, then fluff the rice with a fork before serving.