Jamaicanby TheMealDBJamaican Rice and PeasServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 cups Rice380g Coconut Milk450g Kidney Beans1 cup Water2 tsp Kosher Salt1/2 tsp Ground Allspice1/4 tsp Black Pepper3 Spring Onions2 sprigs Thyme1 Scotch BonnetStepsStep-by-step0 of 4 done1Dutch oven2Add 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.3Once 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.4Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.NotesEquipmentSource: TheMealDB
