Jamaican Rice and Peas

Ingredients

• 2 cups — Rice
• 1 380g — Coconut Milk
• 1 450g — Kidney Beans
• 1 cup — Water
• 2 tsp — Kosher Salt
• 0.5 tsp — Ground Allspice
• 0.3 tsp — Black Pepper
• 3 pcs — Spring Onions
• 2 sprigs — Thyme
• 1 pcs — Scotch Bonnet

Steps

1. Equipment
2. Dutch oven
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.
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.
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.

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