Quickie Rice and Peas

Ingredients:

• 1/2 onion, diced
• 2 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tsp Jamaican allspice
• 5ish sprigs fresh thyme
• 1 scotch bonnet
• 1 can kidney beans
• 1 can coconut water
• Chicken stock
• 2.5 cups basmati rice
• salt and pepper

Directions:

Drain one can of kidney beans into a large measuring cup. Keep the fine mesh sieve over the measuring cup and pour the other liquids over the beans. Add one can coconut milk. Add chicken stock until you have 3.5 cups liquid. 

Sauté onion and garlic cloves in olive oil over medium low heat until soft not brown.

Add beans, liquid, salt, pepper, Jamaican allspice, fresh thyme, 1 whole scotch bonnet. Bring to boil. Rinse rice in the meantime, add rice, stir, return to boil. Lower heat to low and cover tightly with foil. Cover, simmer 15 mins, then off heat and let sit for another 5. Done. Smash scotch bonnet if you want, strip thyme and discard stems.