Jamaican Rice and Peas

Ingredients

• 1 tablespoon butter 
• 15.5 oz kidney beans red drained and rinsed canned
• 5.5 cups coconut milk 
• 0.5 teaspoon thyme leaves fresh
• 2  garlic cloves minced
• 1  habanero pepper finely chopped
• 1 tablespoon olive oil 
• 1.5 cups rice 
• 6 servings salt and pepper 
• 3  scallions chopped
• 2 cups water 

Equipment

• pot

Directions

1. Heat the olive oil in a medium pot.
2. Add the scallions and cook about 3 minutes.
3. Add the garlic and habanero and cook for 2 minutes more.
4. Add the rice and stir until well combined.
5. Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.Fluff with a fork and serve warm.