The chile is cooked whole using the grain and it is there for one little bit of flavor. It does not result in the grain hot whatsoever, because it stays whole and also you discard it in the finish.
Ingredients
- 2 Tablespoons of vegetable oil
- 1/2 yellow onion, chopped
- 4 garlic clove cloves, chopped
- 2 cups lengthy-grain grain
- 1 teaspoon salt
- 1 teaspoon grated fresh ginger root
- 1 cup water
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 2 cups coconut milk
- 1 15-ounce can kidney beans, rinsed and drained
- 2 teaspoons dried thyme
- 1 whole Scotch bonnet chile (can substitute an entire habanero)
- Lime (optional)
Method
1 Heat the oil inside a medium pot over medium-high temperature. Add some onions and saut for 4-a few minutes, until they start to brown around the edges.
2 Add some garlic clove and grain, stir well and prepare for an additional 2-3 minutes, stirring frequently.
3 Add some grated ginger root, salt, water, stock and coconut milk and stir well. Add some kidney beans and sprinkle the thyme over everything. Add some whole Scotch bonnet chile (or habanero) it'll season the grain similar to a bay leaf would. Provide a simmer, then turn heat to low and canopy.
4 The grain ought to be done within 15-twenty minutes, with respect to the kind of grain you use (some lengthy grained grain takes longer to prepare). Check after fifteen minutes. Once done, remove from heat and canopy for ten minutes. For everyone, fluff having a fork. Sprinkle after some lime juice if you would like. Discard the habanero (or eat it, should you dare!)
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