Jamaican Rice and Peas

Vegetarian · Jamaican classic.

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

Method

1. Stir — Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.
2. Continue cooking — Lay green onions, thyme and Scotch bonnet pepper on top.
3. Bring to a boil — Bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid.
4. Heat the pan — Allow to cook covered for 18 minutes over low heat, then remove from heat.
5. Add ingredients — Leave the lid on for an additional 5 minutes.
6. Continue cooking — Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
7. Serve — Fluff the rice and peas with a fork. Serve and enjoy.

More Jamaica recipes

• Brown Stew Chicken
• Callaloo and SaltFish
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream