recipe · 0 min · serves 4

Jamaican Rice and Peas

Ingredients

• 2 cups rice
• 380g coconut milk
• 450g kidney beans
• 1 cup water
• 2 tsp salt
• 0.5 tsp ground allspice
• 0.25 tsp black pepper
• 3 green_onion_unit green onion
• 2 thyme_unit dried thyme
• 1 chilli_unit chilli

Method

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.