Jamaican Rice & Peas

Made with kidney beans, not actual peas, despite the name, and rich with coconut milk and thyme.

1. Add rice, beans, coconut milk, water, garlic, and thyme to the pot.
2. Nestle the whole scotch bonnet pepper on top if using, without breaking it, for gentle heat and aroma without overwhelming spice.
3. Select Mixed Rice and cook through.
4. Remove the whole pepper and thyme stems, season with salt, and fluff before serving.

Chef's Tip: Keep the scotch bonnet whole and unpunctured, it perfumes the dish with heat and flavor without making it fiery, breaking it open would make the dish far too spicy for most palates.

Cook Time: 50 minutes (Mixed Rice setting)

Nutrition (per serving): Calories 340, Protein 8g, Carbs 52g, Fat 12g, Fiber 6g