(adapted from Jamaican Rice & Peas, Food & Wine June 2008)
2 T olive oil
1 large onion, finely chopped
1 1/2 T finely grated fresh ginger
1 tsp Chinese five-spice powder
2 cups brown rice (we used a combination of brown & red/Wehani rice here)
Two 15-ounce can red beans -- drained and rinsed (Scarlet Runner beans are great, smaller red beans also work)
1 Scotch bonnet or habanero chile, halved (and seeded, if desired)
One 14-ounce can unsweetened coconut milk
1 cups water
Salt
4 scallions, thinly sliced (optional)
In a large saucepan, heat the oil. Add the onion, ginger, and five-spice powder and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil.
(apologies for the rather dark photos this time around... this is what we get in a kitchen with limited lighting at 7:30pm)
Stir in ONE can of the beans, along with the Scotch bonnet, coconut milk, and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, about 40-45 minutes.
Remove the rice from the heat, stir in the second can of beans, and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions (if using) and season with additonal salt (if needed). Discard the Scotch bonnet and serve.
We talk about this recipe HERE.
