Jamaicanby TheMealDBJamaican Rice and PeasKeep screen onSaveShareIngredients2 cups Rice380g Coconut Milk450g Kidney Beans1 cup Water2 tsp Kosher Salt1/2 tsp Ground Allspice1/4 tsp Black Pepper3 Spring Onions2 sprigs Thyme1 Scotch BonnetStepsStep-by-step0 of 5 done1Equipment2Dutch oven3Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.4Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.5Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.Source: TheMealDB
