A Sunday-table classic of Jamaican cooking, rice and peas is made by simmering whole-grain brown rice with cooked red kidney beans and coconut milk over low heat. The aroma from fresh thyme and scotch bonnet chilli sets the dish apart.
Sauté the onion and garlic cloves in a little oil for 5 minutes in a pot.
Add the coconut milk, water, fresh thyme, whole scotch bonnet chilli and salt, and bring to a boil.
Add the brown rice and cooked kidney beans, cover and cook over low heat for 35 minutes, until the rice is tender.
Off the heat, let it rest covered for 5 minutes, then remove the chilli and thyme sprigs, fluff and serve.
Important: brown rice takes longer to cook than white rice, so don't lift the lid too early to check — the escaping steam leaves the rice undercooked.
If you have leftover cooked red kidney beans, you can skip boiling them from dry and pick up from this step directly; it shortens the time by about 15 minutes.
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