Jamaican Coconut Rice and Peas with Canned Kidney Beans

Rinse 280 g dry rice until water is almost clear and drain five minutes. Rinse 240 g canned cooked kidney beans. Do **not** substitute uncooked dried kidney beans.

Dice 90 g onion and mince 10 g garlic. Heat 15 ml oil in a heavy saucepan over medium heat; sauté onion four minutes, then garlic 30 seconds.

Add rice, beans, 180 ml coconut milk, 300 ml water, 5 g thyme, 2 g allspice and 4 g salt. Bring to a simmer, cover and cook over low heat 18–22 minutes.

Once liquid is absorbed and rice is tender, switch off heat and rest covered ten minutes. If rice is still hard, add 30 ml hot water and cook five additional minutes over low heat.

Remove thyme stems, stir in 30 g sliced scallions and serve four. Refrigerate leftover rice in shallow containers within two hours.