Jamaican Rice and Peas
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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
- 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.
Imported from TheMealDB (https://www.themealdb.com). Original: https://www.myforkinglife.com/jamaican-rice-and-peas/#recipe