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Flavorful Coconut Rice and Beans Recipe with Spicy Scotch Bonnet Pepper Made Easy

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A creamy and spicy Caribbean-inspired rice and beans dish featuring coconut milk and a whole Scotch bonnet pepper for a slow-building heat. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 1/2 cups (280 g) long-grain white rice (preferably jasmine)
  • 1 can (15 oz / 425 g) red kidney beans, drained and rinsed
  • 1 1/2 cups (360 ml) full-fat canned coconut milk
  • 1 1/2 cups (360 ml) vegetable or chicken broth
  • 1 whole fresh Scotch bonnet pepper
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or coconut oil
  • Optional: fresh lime juice or chopped scallions for garnish

Instructions

  1. Heat 2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat for 3-4 minutes.
  2. Add the finely chopped onion and sauté until translucent and fragrant, about 4-5 minutes.
  3. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
  4. Stir in 1 1/2 cups (280 g) of long-grain white rice, coating each grain with oil and aromatics for about 2 minutes until glossy.
  5. Pour in 1 1/2 cups (360 ml) coconut milk and 1 1/2 cups (360 ml) vegetable or chicken broth. Stir gently to combine.
  6. Add the drained and rinsed red kidney beans, distributing evenly.
  7. Place 2 sprigs of fresh thyme into the pot and carefully nestle the whole Scotch bonnet pepper into the rice mixture without breaking it.
  8. Season with salt and freshly ground black pepper to taste.
  9. Bring the mixture to a gentle boil over medium-high heat (about 5 minutes).
  10. Reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes without lifting the lid.
  11. Turn off the heat and let the rice sit covered for 10 minutes to finish cooking and absorb flavors.
  12. Using tongs, carefully remove and discard the Scotch bonnet pepper and thyme sprigs.
  13. Fluff the rice and beans gently with a fork to separate grains.
  14. Adjust salt and pepper if needed and optionally garnish with fresh lime juice or chopped scallions before serving.

Notes

[‘Handle Scotch bonnet pepper with care; wear gloves or wash hands thoroughly after handling to avoid irritation.’, ‘Leaving the Scotch bonnet whole allows control over heat level; remove early for milder spice.’, ‘Use full-fat coconut milk for best creaminess and flavor.’, ‘Do not lift the lid during simmering to ensure fluffy rice.’, ‘Season gradually as coconut milk adds sweetness.’, ‘Add a splash of broth or coconut milk when reheating leftovers to keep rice creamy.’, ‘Can substitute black beans or pigeon peas for red kidney beans.’, ‘Brown rice can be used but requires longer cooking time (40-45 minutes) and more liquid.’, ‘Optional flavor boost: add a cinnamon stick or vanilla extract to coconut milk.’]

Nutrition

Keywords: coconut rice, rice and beans, Scotch bonnet pepper, Caribbean recipe, spicy rice, coconut milk, weeknight dinner, easy recipe

Find it online: https://prismtaste.com/flavorful-coconut-rice-and-beans-recipe-with-spicy-scotch-bonnet-pepper-made-easy/