Jamaican Rice and Peas

Ingredients

• 2 cuprice, long grain
• 380 mlcoconut milk, converted 1:1 to ml
• 450 gkidney beans, undrained if canned
• 1 cupwater
• 2 tspkosher salt
• 1/2 tspground allspice
• 1/4 tspblack pepper
• 3spring onions, left whole; remove before serving
• 2 sprigthyme, remove before serving
• 1scotch bonnet pepper, whole; remove before serving

Method

1. 1

   Add the rice, coconut milk, kidney beans, water, salt, allspice, and black pepper to a large pot and stir until combined. Lay the spring onions, thyme sprigs, and whole Scotch bonnet pepper on top. Bring to a boil.

2. 2

   Once boiling, reduce heat to low and cover with a lid. Cook for 18 minutes over low heat, then remove from heat and leave the lid on for an additional 5 minutes.

3. 3

   Remove and discard the spring onions, Scotch bonnet, and thyme. Fluff the rice and peas with a fork and serve.