Belizean Coconut Bean Rice with Roasted Pumpkin

Ingredients

• 1 can red kidney beans, with their liquid
• 1 cup long-grain rice
• 1 can coconut milk
• 1 1/2 lb pumpkin or squash, cut into wedges
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground allspice
• 1 1/2 tsp dried thyme
• 1 Scotch bonnet or red chili, left whole
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C). Toss the pumpkin wedges with 1 tablespoon of the oil, half the allspice, and a pinch of salt, and roast for 30 to 35 minutes, turning once, until deeply caramelised at the edges.
2. Rinse the rice in several changes of cold water until it runs clear, then drain well.
3. Heat the remaining oil in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes, then add the garlic, thyme, and remaining allspice for 30 seconds.
4. Add the beans with their liquid and the coconut milk, plus 1/2 cup water, and bring to a simmer. Tuck in the whole chili.
5. Leave the chili whole and lift it out at the end. It perfumes the pot without releasing the heat that would make the whole dish inedible.
6. Stir in the drained rice and 1 teaspoon salt, taste the liquid, and correct the seasoning now.
7. Cover, reduce to the lowest heat, and cook for 20 minutes without lifting the lid. Coconut milk catches easily, so keep the flame as low as it goes.
8. Rest off the heat for 10 minutes, discard the chili, fluff with a fork, and serve with the roast pumpkin, fresh herbs, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.