Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 25 min
Total time: 25 min
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

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Jamaican Rice and Peas is a flavour-packed rice dish with rice, kidney beans and coconut milk. It feels complete and satisfying on its own, with aromas that make the whole meal inviting, with a creamy coconut note.

Preparation time: 25 min

Ingredients

Rice – 2 cups
Coconut Milk – 380g
Kidney Beans – 450g
Water – 1 cup
Kosher Salt – 2 tsp
Ground Allspice – 1/2 tsp
Black Pepper – 1/4 tsp
Spring Onions – 3
Thyme – 2 sprigs
Scotch Bonnet – 1

Method

Equipment
Dutch oven
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.
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.