Jamaican Rice and Peas

Method

1. Rinse the rice in cold water 2 or 3 times, until the water runs a little clearer, and drain. Drain and rinse the kidney beans. Crush the garlic with the flat of a knife and bash the spring onions with the back of the knife so they release their flavour.

2. Put the beans, coconut milk, water, garlic, spring onions, thyme, allspice and salt in a heavy 18 cm pot with a tight-fitting lid and lay the whole Scotch bonnet on top. Bring to the boil on high heat, then lower to medium-low heat and simmer for 5 min to infuse. Never break the chilli: if it bursts, the whole pot turns fiery.

   Add in this stepCanned red kidney beans, drained 200 gCoconut milk 200 mlWater 110 mlGarlic cloves 2Spring onions (scallions) 2Fresh thyme sprigs 3Whole allspice (pimento) berries 5Salt ¾ tspScotch bonnet chilli, whole 1

   high heat→medium-low heat

3. Taste the liquid; it should be slightly saltier than you like, because the rice absorbs the seasoning. Add the rice and butter, stir once to spread the rice evenly and bring back to the boil on high heat, then cover, turn down to the lowest low heat and cook for 20 min. Don't lift the lid or stir during this time.

   Add in this stepLong-grain rice 150 gButter (optional) 10 g

   high heat→low heat

4. Turn the heat off (heat off) and leave the pot covered for 10 min to steam. Carefully lift out the chilli, thyme stalks and spring onions, then fluff the rice gently with a fork. Serve with jerk chicken, curry or fried fish for a classic Jamaican plate.

   heat off