Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Pure Veg📍Jamaican🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Jamaican Rice and Peas

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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

Thyme

2 sprigs

Scotch Bonnet

Equipment

Step-by-Step Instructions

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.