Caribbean Rice and Peas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the long grain white rice thoroughly under cold water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Rinsing removes excess starch, which helps prevent the rice from becoming sticky.

2. 2

   In a large pot or Dutch oven, combine the coconut milk and water.

   Ca. 1 min.

3. 3

   Add the drained and rinsed canned kidney beans, chopped yellow onion, minced garlic, whole scotch bonnet pepper, grated fresh ginger, and fresh thyme sprig to the pot.

   Ca. 2 min.

   Kokkens note: Be careful when handling the scotch bonnet pepper; avoid touching your eyes.

4. 4

   Season with salt and black pepper.

5. 5

   Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

   Ca. 5 min.

6. 6

   Once boiling, stir in the rinsed long grain white rice.

7. 7

   Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

   Ca. 25 min.

   Kokkens note: Avoid lifting the lid during cooking to maintain the steam and ensure even cooking.

8. 8

   Carefully remove the scotch bonnet pepper and fresh thyme sprig from the pot.

   Ca. 1 min.

   Kokkens note: The pepper provides flavor without overwhelming heat if removed before serving.

9. 9

   Fluff the rice gently with a fork.

   Ca. 1 min.

10. 10

    Cover the pot again and let the rice rest for 5 minutes off the heat.

    Ca. 5 min.

    Kokkens note: This resting period allows the rice to fully absorb any remaining moisture and become even fluffier.

11. 11

    Serve hot as a side dish.