Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 cups Rice; 380g Coconut Milk; 450g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; 1/2 tsp Ground Allspice; 1/4 tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

A traditional Jamaican side dish made with rice, kidney beans, and creamy coconut milk, seasoned with scotch bonnet and thyme.

Prep10 min
Cook30 min
Servings4
DifficultyEasy

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Instructions

Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot (Dutch oven) and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top.
Bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid.
Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

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