A flavorful and aromatic Caribbean-inspired rice and beans dish, perfect as a side or main course.
Heat the canola oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when you add the onion.
Add the chopped onion and grated ginger, cooking until softened and fragrant.
Stir frequently to prevent the onion from browning too much.
Stir in the rice, ensuring it is well coated with the oil and aromatics.
Toast the rice slightly for a nuttier flavor.
Add the kidney beans, Scotch bonnet pepper, coconut milk, and water. Stir to combine.
Avoid breaking the Scotch bonnet pepper to keep the heat level moderate.
Season with salt and pepper, bring to a boil, then reduce the heat to low and cover.
Ensure the lid fits tightly to trap the steam.
Cook on low heat until the rice is tender and the liquid is absorbed, about 18 minutes.
Do not lift the lid during cooking to maintain even heat.
Remove from heat and let stand, covered, for 5 minutes.
This resting time allows the rice to finish steaming.
Fluff the rice with a fork, stir in the chopped scallions, and adjust seasoning if needed.
Fluffing with a fork prevents the rice from clumping.
Discard the Scotch bonnet pepper and serve warm.
Serve with a garnish of fresh herbs for added color.
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