Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
10 Mins
Cook Time
30 Mins
Yield
Makes 12 servings

Scotch bonnet chiles range in color from yellow to red and are very hot. Wear rubber gloves to protect your hands when handling these or any chile pepper.

How to Make It

Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.

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