Rice and Beans (Caribbean Style)

Ingredients

• 1.5 cups long-grain rice
• 1 can (14 oz) coconut milk
• 1 can (15 oz) kidney beans, drained
• 1 cup water
• 2 garlic cloves, minced
• 2 scallions, chopped
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole (for flavor, not heat — don't pierce it)
• Salt

Method

1. Combine rice, coconut milk, water, beans, garlic, thyme, scotch bonnet, salt in a pot.

2. Bring to a boil. Stir once, cover, reduce to low. Cook 20 min.

3. Remove thyme and scotch bonnet. Fluff. Garnish with scallions.

What You're Practicing

• The whole scotch bonnet adds subtle flavor without heat — as long as you don't pierce it.
• Coconut milk makes the rice rich and slightly sticky.