Jamaican Rice & Peas

Method

20 min prep · 40 min cook

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until soft and translucent.

2. Add the coconut milk, water, kidney beans, allspice, thyme, and Scotch bonnet pepper if using. Bring to a boil.

3. Stir in the rice and season with salt and pepper. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is cooked through and the liquid is absorbed.

4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and garnish with chopped green onions before serving.

Courses: Dinner, Lunch

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