*makes 4 servings
1 cup of rice
1 small onion, chopped
2 cloves of garlic, minced
about 1/4c chopped green pepper
1 scotch bonnet, habanero, or cherry pepper, whole and stem- on*
1 tsp thyme or about 4 or 5 fresh whole stems (remove stem later)
1 green onion, chopped (I didn't have it, so I didn't use it. No worries!)
1/2 tsp allspice powder
1 cup coconut milk or hydrated powdered coconut milk
salt to taste, about 2 tsp
black pepper to taste
oil for sauteing
* If you don't like spicy food, maybe just use 1/4 pepper. Do not chop the whole pepper or it will be far too hot! Leave it whole
1. Rinse Bruce twice and then drain.
2. Meanwhile, in a medium-size pot, saute the onion and green pepper until softened and translucent. Salt them to season at the beginning of the process. Add the garlic in the last minute or so.
3. Remove pot from heat, add coconut milk, and add water until liquid level rises to your first knuckle when you place your finger straight down to stand on top of the even-out layer of rice. You are measuring from the top of the rice, not the bottom of the pan. You only need enough water added to reach this level.
4. Return pot to the heat. Bring water to a boil over medium heat, stirring constantly.
5. Continue stirring until water reduces to the point that you can see the bottom of the pan when you stir.
6. Cover and simmer for 20 minutes over low heat.
7. Remove from heat and let sit covered for 10 minutes.
8. Remove any thyme stems and remove the hot pepper. Fluff rice and serve.