Jamaican Rice and Peas

• 1½ tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 2 spring onions (scallions), chopped
• 3 sprigs fresh thyme (stems removed at the end)
• ¼ tsp freshly ground black pepper
• ground allspice (pimento), a light sprinkle (about ¼ tsp)
• 2 cups long-grain brown rice, washed until the water runs clear
• 1 × 540 ml (19 oz) can red kidney beans, drained
• 1 whole habanero or Scotch bonnet, left whole for flavour
• ½ cup coconut milk
• ¾ tbsp salt to start, then more to taste

Method

Tap a time to watch that step in the video.

1. Heat the oil in a deep saucepan over medium heat, add the onion, garlic and spring onions, then turn the heat to low and let them sweat for 3–5 minutes without browning. 3:26
2. Add the thyme sprigs, black pepper and a light sprinkle of allspice and cook a few minutes more to release their flavour. 4:21
3. Meanwhile rinse the brown rice in a bowl of water, rubbing it gently and draining, about four times until the water runs clear. 5:47
4. Stir the rice into the pot, then add the drained kidney beans, the whole habanero, the coconut milk, salt and 2½ cups of water. Stir, cover and bring to the boil. 7:25
5. Turn down to a gentle simmer on a small burner and cook, covered, for 20–25 minutes, stirring every 5 minutes or so, until the liquid is absorbed and the rice is tender. 9:29
6. Remove the thyme stems, fluff with a fork and serve. The habanero stays whole for flavour; burst it only if you want real heat. 10:55

Tip. Serves 6 as a side (our estimate). The cook starts with ¾ tbsp salt; 1½ tsp is enough with canned beans. Traditionally made with dried beans soaked overnight. Great with curry goat or jerk chicken.

The method is a summary in our words — the video shows every step.