Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Cook time: 44 min
Cuisine: jamaican
Ingredients: 400 g long grain white rice; 400 ml coconut milk; 400 ml water; 400 g cooked kidney beans; 6 stalks scallions; 4 sprigs fresh thyme; 3 cloves garlic; 1 whole scotch bonnet pepper; 2 tsp salt; 0.5 tsp black pepper

Classic Jamaican coconut rice cooked with kidney beans, scallions, thyme, and scotch bonnet pepper. Fluffy rice infused with coconut milk creates Jamaica's beloved side dish and Sunday dinner staple with authentic Caribbean flavor.

44mTime

EasyDifficulty

6 pplServings

JamaicanCuisine

Ingredients

0 of 10 ingredients checked

Produce

6 stalks Scallions
4 sprigs Fresh Thyme
3 cloves Garlic
1 whole Scotch Bonnet Pepper

Grains & Starches

400 g Long Grain White Rice

Spices & Seasoning

2 tsp Salt
0.5 tsp Black Pepper

Pantry

400 ml Coconut Milk
400 ml Water
400 g Cooked Kidney Beans

10 items

Instructions

Techniques one tap away on the steps that use them

simmeringsteaming

0% Complete

Combine coconut milk, water, kidney beans, chopped scallions, thyme sprigs, garlic, whole scotch bonnet, salt, and pepper in large pot

Bring mixture to rolling boil over high heat

Add rinsed rice and stir gently to distribute evenly

Return to boil, then heat to low, cover tightly, and for 20 minutes without stirring

Remove from heat and let stand covered for 10 minutes to finish steaming

Remove thyme sprigs and scotch bonnet pepper and discard them

Fluff rice gently with fork, being careful not to mash the beans