Ingredients
Original recipe: 6 side-dish servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry long-grain white rice, rinsed
- 480 gCanned kidney beans, drained and rinsed
- 400 mlCanned coconut milk
- 300 mlWater
- 3 eachScallions, bruised
- 2 cloveGarlic, crushed
- 3 eachFresh thyme sprigs
- 1 eachScotch bonnet chili, left whole
- ¼ tspGround allspice
- ¾ tspFine salt
Make it
- Combine the coconut milk, water, scallions, garlic, thyme, whole chili, allspice and salt in a heavy saucepan. Bring to a gentle simmer for 5 minutes.
- Stir in the rinsed rice and drained kidney beans. Return just to a simmer, cover tightly and reduce to very low heat.
- Cook for 20–25 minutes without frequent stirring, until the rice is tender and liquid absorbed. If still firm, add a little hot water around the edge and cook briefly longer.
- Leave covered off the heat for 10 minutes. Remove the chili, thyme stems and scallions, then fluff gently with a fork and serve.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.