Jamaican rice and peas

Step 1

Preheat oven to 200°C/400°F (180°C fan).

Step 2

Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).

Step 3

Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

Step 4

Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

Step 5

Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!