Jamaican Rice and Peas

• Rice2 cups
• Coconut Milk¾ lb
• Kidney Beans1 lb
• Water1 cup
• Kosher Salt2 tsp
• Ground Allspice1/2 tsp
• Black Pepper1/4 tsp
• Spring Onions3
• Thyme2 sprigs
• Scotch Bonnet1

Instructions

1. 1

   Dutch oven

2. 2

   Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.

3. 3

   Lay green onions, thyme and Scotch bonnet pepper on top.

4. 4

   Bring mixture to a boil.

5. 5

   Once boiling, reduce heat to low and cover with a lid.

6. 6

   Allow to cook covered for 18 minutes over low heat, then remove from heat.

7. 7

   Leave the lid on for an additional 5 minutes.

8. 8

   Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.

9. 9

   Fluff the rice and peas with a fork.

10. 10

    Serve and enjoy.