Jamaican rice and peas

Ingredients

• 50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
• 2 garlic cloves, finely minced
• 1 small onion, finely chopped
• 1 tsp dried thyme
• 1 tsp all spice powder (sub mixed spice)
• 2 bay leaves, preferably fresh
• 1 scotch bonnet or habanero chilli – any colour (optional), keep whole (Note 1)
• 2 x 400g / 14oz cans red kidney beans, drained (Note 2)
• 1 x 400 ml / 14oz coconut milk, full fat (Note 3)
• 1 cup water
• 1 tsp cooking salt
• 2 cups long grain white rice (Note 4)

Steps

1. Heat the oven to 200°C/400°F, or 180°C fan.
2. Melt the butter over medium-high heat in a medium or large ovenproof pot (Note 5). Sauté the garlic, onion, thyme, all spice, bay leaves and scotch bonnet until the onion is translucent, about 3 minutes.
3. Put in the coconut milk, water, beans and salt. At a simmer, add the rice and stir it quickly. Cover immediately when bubbles start breaking the surface, then move the pot into the oven.
4. Let it bake for 40 minutes. Tilt the pot to check: all the liquid should be absorbed, although some coconut cream will remain on the surface.
5. Keep the pot on the counter, lid still on, for a 15-minute rest. Fluff the rice, then serve.