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Ingredients
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2 tablespoons canola oil
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1 small onion, finely chopped
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1 1/2 tablespoons finely grated fresh ginger
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2 cups long-grain white rice, such as jasmine
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1 (15 ounce) can kidney beans, drained and rinsed
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1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
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1 (14 ounce) can unsweetened coconut milk
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1 1/2 cups water
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4 scallions, thinly sliced
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kosher salt & freshly ground black pepper, to taste
Instructions
- In a large saucepan, heat the oil over medium heat.
- Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until coated with the oil.
- Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
- Season with salt and pepper and bring to a boil.
- Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
- Remove the rice from the heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
- Stir in the scallions and season with salt and pepper.
- Discard the Scotch bonnet and serve.