Ginger-Infused Rice and Peas

Ingredients

• 2 cups Long-grain white rice
• 15 ounces Canned kidney beans (rinsed)
• 1 can Full-fat coconut milk
• 2 tablespoons Fresh ginger (finely grated)
• 6 stalks Scallions (thinly sliced)
• 3 cloves Garlic (minced)
• 4 stems Fresh thyme sprigs
• 4 whole Allspice berries
• 1 whole Scotch bonnet pepper
• 1.5 cups Vegetable broth
• 1 teaspoon Salt

Instructions

1. 1

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

2. 2

   In a large pot, combine the coconut milk, vegetable broth, grated ginger, garlic, and allspice berries.

3. 3

   Add the rinsed kidney beans and half of the sliced scallions to the pot and bring the mixture to a gentle boil.

4. 4

   Stir in the rice and salt, ensuring the rice is fully submerged in the liquid.

5. 5

   Place the whole Scotch bonnet pepper and thyme sprigs on top of the rice without cutting the pepper.

6. 6

   Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is absorbed.

7. 7

   Remove the pot from the heat and let it sit covered for 5 minutes to steam.

8. 8

   Discard the pepper, thyme stems, and allspice berries, then fluff the rice with a fork while stirring in the remaining fresh scallions.