Jamaican Rice and Peas Recipe

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.