Diri ak Djon Djon (Haitian Black Mushroom Rice)

Ingredients

• cup can ola oil
• Scotch bonnet chile pepper, chopped
• cubesblack mushroom-flavored bouillon (such as Maggi Djon Djon)
• cubechicken bouillon (such as Maggi)
• cubeseasoning bouillon (such as Maggi)
• tablespoon sred pepper flakes
• tablespoon sonion powder
• tablespoon skosher salt
• tablespoon sground black pepper
• tablespoon ground thyme
• tablespoon sminced garlic
• cup sfrozen lima beans
• (14 ounce) can scoconut milk
• cup swater
• cup suncooked jasmine rice

Instructions

1. Heat oil in a large pot over medium heat. Add Scotch bonnet, bouillon cubes, pepper flakes, onion powder, salt, black pepper, and thyme; stir until bouillon cubes dissolve.
2. Add garlic; cook 4 minutes. Increase heat to medium high. Add lima beans; cook until defrosted, about 4 minutes. Add coconut milk; bring to a boil. Stir until mixture turns very dark.
3. Meanwhile, bring water to a boil in another pot. Add rice; cook according to package directions, about 10 minutes. Reduce heat to medium. Add coconut milk mixture; cook about 7 minutes more. Reduce heat to low.
4. Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Tips

You can use a habanero pepper instead of a Scotch bonnet. Use 1/2 an onion, chopped, instead of onion powder, if preferred. Use 3 sprigs of fresh thyme instead of dried, if preferred.