Jamaican Rice and Peas

Ingredients

• Rice — 2 cup
• Coconut Milk — 380 g
• Kidney Beans — 450 g
• Water — 1 cup
• Kosher Salt — 2 tsp
• Ground Allspice — 0.5 tsp
• Black Pepper — 0.25 tsp
• Spring Onions — 3 pcs
• Thyme — 2 pcs
• Scotch Bonnet — 1 pcs

Steps

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.