Caribbean Rice and Peas

Instructions

1. Sauté the aromatics
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Add spices and beans
   Stir in the allspice and thyme, followed by the drained kidney beans or pigeon peas. Mix well to coat the beans with the aromatics and spices.
3. Add liquids and seasonings
   Pour in the coconut milk and water or broth. Add the salt and place the whole scotch bonnet pepper (if using) into the liquid. Do not pierce the pepper unless you want the dish to be very spicy. Bring the mixture to a gentle boil.
4. Cook the rice
   Add the rinsed rice to the pot, stir once, and return to a boil. Reduce heat to low, cover tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5. Rest and finish
   Once cooked, remove from heat but keep the pot covered. Let it rest for 10 minutes. Remove the thyme stems and whole scotch bonnet pepper. Fluff the rice gently with a fork and fold in the sliced green onions.
6. Serve
   Transfer to a serving dish and serve hot as a side dish with Caribbean main courses like jerk chicken, curry goat, or stewed fish.