Coconut milk, thyme, scallions and scotch bonnet peppers give this rice dish an island flair! The perfect side dish to Jamaican Brown Stew Chicken, or enjoy this as a meatless main dish with a simple avocado and tomato salad on the side. Vegetarian, vegan and gluten-free!
Rice and beans are a staple in most Latin and Caribbean countries because they are inexpensive and nutritious. Beans are an excellent source of fiber, protein and complex carbohydrates.
The rice is not spicy since the pepper is cooked whole for added flavor and is discarded before it's finished. Of course, if you want a spicy rice dish, you could chop the scotch bonnet and add it to the rice, but be warned, it will be hot!
You can easily make half the recipe for less servings, but sometimes using a half a can of coconut milk could be such a waste, so I find it easier to make more and save the rest for leftovers.
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