Jamaican Rice And Peas

Let's Cook

1. Step 1.

   Heat in a medium saucepan over medium heat: 1 tablespoon vegetable oil

2. Step 2.

   Add and cook, stirring, until fragrant, about 1 minute: 3 green onions, chopped; 2 garlic cloves, minced

3. Step 3.

   Stir in and bring to a boil: One 13½-ounce can coconut milk; 1½ cups unsalted chicken stock or broth or water; 2 sprigs thyme; 1 Scotch bonnet or habanero chile, minced; 1 teaspoon salt; ½ teaspoon black pepper

4. Step 4.

   Stir in: Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed; 2 cups long-grain white rice

5. Step 5.

   Return to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the thyme sprigs and fluff with a fork before serving.