JamaicanMain course
Jamaican Rice and Peas
This one-pot Jamaican rice and peas dish cooks rice and kidney beans in coconut milk, infused with allspice, thyme, and a whole Scotch bonnet pepper for warmth. The coconut milk makes the rice creamy, while the aromatics simmer gently, releasing their fragrance into the grains. It's a straightforward dish that mostly takes care of itself once it's on the stove. The pepper is added whole to lend its essence without making the dish overwhelmingly spicy, but you can always pierce it if you want more heat.
27 minServes 4
Method
3 steps · 27 min total
- 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.
- 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.
