Jamaican Rice and Peas

Ingredients

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken stock
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile
• Lime, optional

Directions

1. Warm the oil in a medium pot set over medium-high heat. Stir in the onions and cook for 4-5 minutes, until the edges start taking on color.
2. Add the garlic and rice to the pot. Mix everything thoroughly, then cook for another 2-3 minutes, stirring frequently so the rice gets lightly coated and nothing scorches.
3. Stir in the grated ginger, salt, water, stock and coconut milk. Fold in the kidney beans, scatter the thyme over the top, and nestle in the whole Scotch bonnet chile or habanero; it will flavor the rice the way a bay leaf would.
4. Bring the mixture to a simmer, then lower the heat and put on the lid. Cook until the rice is tender, about 15-20 minutes, depending on the long-grain rice you are using, since some varieties need a little more time. Start checking at 15 minutes.
5. When the rice is cooked, take the pot off the heat and leave it covered for 10 minutes.
6. Use a fork to fluff the rice. Add a little lime juice, if you like, and remove the habanero, unless you are feeling particularly brave.