Rice And Peas (Beans)

• 2 tablespoons canola oil
• 1 small onion, finely chopped
• 1 1/2 tablespoons finely grated fresh ginger
• 2 cups long-grain white rice, such as jasmine
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 cups water
• kosher salt & freshly ground black pepper, to taste
• 4 scallions, thinly sliced

1. In a large saucepan, heat the oil over medium heat.
2. Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
3. Add the rice and cook, stirring, until coated with the oil.
4. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
5. Season with salt and pepper and bring to a boil.
6. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
7. Remove the rice from the heat and let stand, covered, for 5 minutes.
8. Fluff with a fork.
9. Stir in the scallions and season with salt and pepper.
10. Discard the Scotch bonnet and serve.

canola oil, onion, ginger, longgrain white rice, kidney beans, scotch, unsweetened coconut milk, water, kosher salt, scallions

Taken from www.food.com/recipe/rice-and-peas-beans-373354 (may not work)