Jamaican rice and peas

Ingredients

2 tablespoons vegetable oil
1/2 yellow onion, (chopped)
4 garlic cloves, (chopped)
2 cups long-grain rice
1 teaspoon salt
1 teaspoon powdered ginger
1 cup water
1 cup chicken stock (or vegetable stock for vegetarian option)
2 cups coconut milk
1 15oz can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero) – used for flavor, it will not make the dish extra-spicy

1.	Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2.	Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
3.	Add the ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
4.	The rice should be done in about 15-20 minutes, depending on the type of rice you are using. Check after 15 minutes. Once done, remove from heat and cover for 10 minutes.
5.	Serve with the bonnet chile on the side for decoration or eat it if you are really, really, I mean, really brave…