Jamaican Rice & Peas Using Canned Beans

Steps

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1. 1
   Add the canned kidney beans with their liquid to a pot along with 1 cup of water and minced garlic. Cover and let cook for 3 to 5 minutes to release the garlic flavor.
   ▶ ≈0:28
2. 2
   Pour in the canned coconut milk, then add scallion, thyme, whole Scotch bonnet pepper, jerk seasoning, salt, butter, and sugar (if using). Mix well, cover, and let simmer for about 5 minutes to allow flavors to develop. Taste and adjust seasoning as needed.
   ▶ ≈0:56
3. 3
   Rinse the rice and add it to the pot (3 cups in this recipe). Add liquid following the 1.5 cups liquid per 1 cup rice ratio. Stir gently to combine.
   ▶ ≈1:44
4. 4
   Bring to a boil, then reduce heat to the lowest setting. Cover with a lid (and optionally cover with foil or plastic wrap for extra moisture retention) and steam for about 20 minutes until the rice grains are fully cooked. Use very low heat to prevent the pot from drying out; if the liquid evaporates before the rice is done, add a bit more water, cover again with foil, and continue steaming.
   ▶ ≈2:10
5. 5
   Once the rice is cooked through, fluff the grains gently with a fork and serve. Total cooking time is approximately 28 minutes.
   ▶ ≈2:37