Jamaican Rice and Peas

3 steps · 27 min total

1. 01

   Combine and Boil

   Start by adding the rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot. Give it a good stir until everything is combined.

   Lay the whole green onions, thyme sprigs, and the Scotch bonnet pepper right on top. Bring the mixture to a boil.

2. 02

   Simmer and Rest

   Once the mixture is boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook undisturbed for 18 minutes. After that, take the pot off the heat, but keep the lid on for an additional 5 minutes to let the rice steam through.
3. 03

   Fluff and Serve

   Carefully open the lid. Remove and discard the green onion, Scotch bonnet pepper, and thyme sprigs.

   Use a fork to gently fluff the rice and peas, separating the grains. Serve it warm.