This is a typical Caribbean dish. In Jamaica, cooks often use pigeon peas; other countries use beans. Black turtle beans are easy to get at the supermarket, but feel free to switch. And while Scotch bonnet peppers are traditional, I used an easier-to-find jalapeno. If you go the authentic route, use less because the Scotch bonnet is hotter.
- 2 cups water
- ¼ cup coconut milk
- 1 teaspoon jalapeno or Scotch bonnet pepper, seeded and minced
- ½ teaspoon dried thyme
- 1 cup long-grain rice
- 1 can black turtle beans, rinsed
- Salt and freshly ground pepper
- ¼ cup chopped fresh parsley
- Combine water, coconut milk, jalapeno, thyme and rice in a pot.
- Bring to a boil, cover, turn heat to low, and cook for 5 minutes.
- Add beans, cover and cook 10 minutes more or until rice is cooked.
- Remove from heat and let steam, covered, 5 minutes longer.
- Season with salt and pepper to taste and sprinkle with parsley..