Jamacian Rice and Peas

Jamaican rice and peas, or beans in the states, are an iconic Jamaican dish that goes with so many things. Faintly coconutty with thyme and garlic, the delicious well rounded flavors are warming and delicious. Add an extra can of beans to make it a meal on it's own.

2 Tbsp. oil
1 onion, chopped
2 cloves garlic, minced
1 tsp. season all
1 c. rice
1/4 tsp. thyme
1 c. coconut milk
1 can kidney beans
1 bay leaf
black pepper
1 c. water
1 bouillon cube (Chicken or vegetable)
1 habanero pepper, sides pierced

Heat the oil in a pan and add the onion, garlic, and habanero pepper. Cook until the onions are tender. 

Add the rice and cook, stirring, until coated. Add the season all, thyme, black pepper, bay leaf, water, bouillon cube, and coconut milk and simmer for 10 minutes or until just starting to cook but not tender. 

Drain and rinse the beans until the water is clear. Add to the pan with the par cooked rice. Reduce the heat and cover. Keep simmering until the rice is completely tender and the liquid is absorbed. 

Fluff with a fork and serve.