Ingredients
Scale
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups long-grain white rice, rinsed
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon sea salt (or to taste)
- 1 whole scotch bonnet pepper (do not pierce or cut)
Instructions
- Step 1: In a large pot or Dutch oven, combine the coconut milk, diced onion, minced garlic, thyme, and salt. Add the rinsed and drained kidney beans and the whole scotch bonnet pepper.
- Step 2: Bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat slightly and allow it to simmer for 5 minutes so the flavors can infuse the liquid.
- Step 3: Add the rinsed rice to the simmering liquid. Stir only once or twice to ensure the rice is fully submerged, then bring the mixture back to a steady, rapid boil.
- Step 4: As soon as it boils, cover the pot tightly with a lid and immediately reduce the heat to the lowest possible setting. Allow the rice to simmer undisturbed for 20 minutes.
- Step 5: After 20 minutes, turn off the heat but leave the pot covered for an additional 10 minutes to allow the remaining steam to fully cook the rice. Remove the scotch bonnet pepper (discard immediately), fluff the rice and beans with a fork, and serve hot.
Notes
- Store leftovers in an airtight container for up to four days; always cool the rice fully before sealing to avoid condensation.
- To restore moisture, add 1-2 tablespoons of water or extra coconut milk when reheating individual portions on the stovetop or in the microwave.
- Serve this creamy, aromatic rice alongside grilled protein like Jerk Chicken or a simple fried plantain for authentic Caribbean comfort.
- Never cut or pierce the whole scotch bonnet pepper; leaving it intact allows the fruity essence to infuse the rice without releasing overwhelming heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American