Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 20 min
Cook time: 47 min
Total time: 67 min
Yield: 4 servings
Ingredients: 2 cups Rice; 380 g Coconut Milk; 450 g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; ½ tsp Ground Allspice; ¼ tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

67 min · Serves 4 · By TheMealDB Import

Vegetarian
Jamaican
Healthy

Jamaican, Vegetarian

Adapted from myforkinglife.com

Ingredients

For 4 servings

2 cupsRice
380 gCoconut Milk
450 gKidney Beans
1 cupWater
2 tspKosher Salt
½ tspGround Allspice
¼ tspBlack Pepper
3 Spring Onions
2 sprigsThyme
1 Scotch Bonnet

Method

Prep 20 min · Cook 47 min

1Equipment
2Dutch oven
3Add 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.
4Once 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.
5Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.