Jamaican Rice And Peas

• 2 cups uncooked jasmine rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 green onions, chopped
• 3 sprigs fresh thyme leaves
• 1 (28 ounce) can kidney beans, drained
• 2 cups chicken stock
• 1 (14 ounce) can coconut milk
• 1 Scotch bonnet pepper, stemmed
• 1 tablespoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper

1. Rinse rice in a fine strainer.
2. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

jasmine rice, olive oil, garlic, green onions, thyme, kidney beans, chicken stock, coconut milk, scotch, salt, brown sugar, ground black pepper, red pepper, ground allspice, cayenne pepper

Taken from www.allrecipes.com/recipe/269194/jamaican-rice-and-peas/ (may not work)