Jamaican Rice and Peas
Fragrant Jamaican-style rice cooked with kidney beans, coconut milk, thyme, spring onions, and Scotch bonnet pepper.
- 28 min
- 435 kcal
- Vegetarian
- Jamaican
- Rice dish
- Side dish
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Add the rice, coconut milk, kidney beans, water, kosher salt, ground allspice, and black pepper to a large pot.
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Step 2:
Stir until combined.
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Step 3:
Lay the spring onions, thyme, and Scotch bonnet pepper on top.
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Step 4:
Bring the mixture to a boil.
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Step 5:
Once boiling, reduce the heat to low and cover with a lid.
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Step 6:
Cook covered over low heat for 18 minutes, then remove from the heat.
18 min -
Step 7:
Leave the lid on for an additional 5 minutes.
5 min -
Step 8:
Open the lid and remove the spring onions, Scotch bonnet pepper, and thyme.
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Step 9:
Fluff the rice and peas with a fork. Serve and enjoy.
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