Jamaican Rice and Beans

Servings: 18  ·  Prep: 2 min  ·  Cook: 26 min

Ingredients

• 2 cups Rice
• 13½ ounces Coconut Milk
• 1 pound Kidney Beans
• 1 cup Water
• 2 teaspoons Kosher Salt
• ½ teaspoon Ground Allspice
• ¼ teaspoon Black Pepper
• 3 Spring Onions
• 2 sprigs Thyme
• 1 Scotch Bonnet

Method

1. Equipment Dutch oven Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.
2. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
3. Once boiling, reduce heat to low and cover with a lid.
4. Allow to cook covered for 18 minutes over low heat, then remove from heat.
5. Leave the lid on for an additional 5 minutes.
6. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
7. Fluff the rice and peas with a fork. Serve and enjoy.

Adapted from TheMealDB