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

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

Instructions

1 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.

2 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.

3 Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.