Classic Jamaican Rice and Peas

1.Rinse the rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped scallions and minced garlic, sautéing for about 2 minutes until fragrant.

3.Add the rinsed rice to the saucepan, stirring to coat the grains in the oil and aromatics.

4.Pour in the coconut milk and water, stirring to combine.

5.Add the drained kidney beans, fresh thyme sprig, whole scotch bonnet pepper, salt, and black pepper to the saucepan. Stir gently to distribute the ingredients evenly.

6.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

7.Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

8.Carefully remove the thyme sprig and scotch bonnet pepper before fluffing the rice with a fork.

9.Serve the rice and peas hot, garnished with additional chopped scallions if desired.