Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 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

Vegetarian Jamaican

Follow the exact measurements and instructions below.

Ingredients

Rice2 cups

Coconut Milk380g

Kidney Beans450g

Water1 cup

Kosher Salt2 tsp

Ground Allspice1/2 tsp

Black Pepper1/4 tsp

Spring Onions3

Thyme2 sprigs

Scotch Bonnet1

Instructions

Step 1: Equipment

Step 2: Dutch oven

Step 3: Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.

Step 4: 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.

Step 5: Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.