Jamaican · Vegetarian

Jamaican Rice and Peas

Name: Jamaican Rice and Peas
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

Servings

Ingredients

Rice2 cups
Coconut Milk380g
Kidney Beans450g
Water1 cup
Kosher Salt2 tsp
Ground Allspice½ tsp
Black Pepper¼ tsp
Spring Onions3
Thyme2 sprigs
Scotch Bonnet1

Original recipe serves about 4.

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.

Recipe source: TheMealDB