Creamy Coconut and Thyme Jamaican Rice and Peas

1

Heat the coconut oil in a large pot over medium heat. Sauté the chopped scallions and minced garlic for about 2 minutes until softened and fragrant.

2

Pour in the coconut milk, water (or broth), and the drained kidney beans. Stir gently to combine.

3

Add the fresh thyme sprigs, whole allspice berries, salt, black pepper, and carefully place the whole Scotch bonnet pepper into the liquid. Ensure the pepper remains intact to provide flavor without excessive heat.

4

Bring the mixture to a gentle boil, allowing the flavors to infuse the liquid for about 5 minutes.

5

Stir in the rinsed rice. Ensure the liquid covers the rice by about one inch. If necessary, add a small amount of extra water.

6

Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 20 to 25 minutes. Do not lift the lid during this time to keep the steam trapped.

7

Remove the pot from the heat and let it sit covered for another 10 minutes to allow the rice to finish steaming.

8

Carefully remove the whole Scotch bonnet pepper (ensure it hasn't burst) and the thyme stems.

9

Fluff the rice with a fork to distribute the beans evenly and serve hot.