Jamaican Rice and Peas
Category: Vegetarian
Location: Jamaican
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.
Ingredients
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:3
Thyme:2 sprigs
Scotch Bonnet:1