Jamaican Rice and Peas

Ingredients

• Salt 2 tsp
• Black pepper 0.25 tsp
• Fresh thyme 2 sprig
• Fresh chilli 1
• Spring onions 3
• Allspice 0.5 tsp
• Basmati rice 2 cup
• Coconut milk 380 g
• Red kidney beans 450 g

Method

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.
4. Lay green onions, thyme and Scotch bonnet pepper on top.
5. Bring mixture to a boil.
6. Once boiling, reduce heat to low and cover with a lid.
7. Allow to cook covered for 18 minutes over low heat, then remove from heat.
8. Leave the lid on for an additional 5 minutes.
9. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
10. Fluff the rice and peas with a fork.
11. Serve and enjoy.