Ingredients:
- 2 cups long-grain rice
- 1 can (400 ml) coconut milk
- 2 cups chicken broth or water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked black-eyed peas or kidney beans
- 1 cup diced carrots
- 1 cup diced pumpkin (optional)
- 1/2 cup diced celery
- 2 green onions, chopped
- 1 sprig thyme or 1 teaspoon dried thyme
- 1 whole Scotch bonnet pepper (optional, for flavor not heat)
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 1/2 teaspoon allspice (optional)
Instructions:
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Prep the Ingredients:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Chop and prepare all your vegetables and set aside.
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Sauté the Vegetables:
- In a large pot, heat the vegetable oil over medium heat.
- Add the onion and garlic, and sauté until the onions become translucent.
- Add the bell pepper, carrots, celery, and pumpkin if using. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
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Cook the Rice:
- Add the rice to the pot and stir to mix it with the vegetables. Let the rice toast slightly for about 2 minutes.
- Pour in the coconut milk and chicken broth (or water). Stir in the black-eyed peas or kidney beans, green onions, and thyme.
- Add the whole Scotch bonnet pepper (ensure it remains intact to infuse flavor without adding too much heat), allspice, salt, and black pepper.
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Simmer the Dish:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and all the liquid has been absorbed.
- Halfway through the cooking, check to see if the rice is drying out too quickly. If it is, add a little more water or broth as needed.
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Finish and Serve:
- Once the rice is tender and the liquid is absorbed, remove from heat.
- Remove the Scotch bonnet pepper and the thyme sprig (if using fresh).
- Fluff the rice gently with a fork to mix all the ingredients evenly.
- Taste and adjust the seasoning with salt and black pepper as needed.
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Serve Hot:
- Serve the cook-up rice hot, garnished with additional chopped green onions or fresh herbs if desired.
This Cook-Up Rice with Coconut Milk is a versatile dish that you can also customize by adding cooked chicken, shrimp, or other proteins to make it even heartier. Enjoy your meal!
