This is your weeknight dinner hero - fluffy long grain rice cooked with fresh aromatics, beans, a kick of chilli, and allspice for that warm Caribbean edge. It's bold, simple, and ridiculously easy. No rice cooker? No worries just bring it to the boil, then simmer covered until done.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
15 minutes
This is your weeknight dinner hero - fluffy long grain rice cooked with fresh aromatics, beans, a kick of chilli, and allspice for that warm Caribbean edge. It's bold, simple, and ridiculously easy. No rice cooker? No worries just bring it to the boil, then simmer covered until done.
Ingredients
- 1½ cups (300g) long grain rice
- 3 spring onions, finely sliced, whites and green parts separated
- 1 habanero pepper (or Scotch bonnet pepper), stemmed and halved
- 3 cloves garlic, crushed
- small bunch thyme
- thumb-sized piece ginger, sliced
- 6 allspice (pimento) berries
- sea salt and black pepper, to season
- 400g kidney beans, rinsed and drained
Directions
Rinse the rice in cold water twice, then drain.
- Place in a rice cooker with 1½ (325ml) cups of water.
- Add spring onion whites, habanero, garlic, thyme, ginger, allspice and stir through rice. Season with salt and pepper and cook on a normal setting. You can also cook over the stovetop. Just bring the water to a simmer, then turn down to low, cover and cook until water is absorbed.
- When rice is cooked, stir through beans to warm through, then set aside to cool.
- Stir the spring onion greens through to serve.
