Jamaican rice and peas made easy — rice and kidney beans cooked with coconut milk, thyme, allspice and scotch bonnet. Fragrant and fluffy, with Instant Pot and stovetop methods.
- 1 tablespoon Olive Oil
- 1 chopped Onion
- 1 clove finely chopped Garlic
- 2 chopped Spring Onions
- 2 cups Rice
- 3/4 cup Coconut Milk
- 3/4 cup Water
- 1 1/2 tsp Salt
- 1/2 tsp Allspice
- 1/4 tsp Black Pepper
- 450g Kidney Beans
- 2 sprigs Thyme
Video
Preparation
- Set the Instant Pot to Sauté. Once hot, add the olive oil, then the onion, and stir until softened, about 3 minutes. Add the garlic and spring onions and stir for about 30 seconds.
- Press Cancel. Add the rice, coconut milk, water, salt, allspice and black pepper and stir.
- Pour the undrained kidney beans on top of the rice — do not stir — and lay the thyme sprigs on top. Cover, ensuring the valve is set to Sealing.
- Pressure cook on High for 6 minutes.
- Once done, allow to naturally release for 10 minutes, then quick release any remaining pressure.
- Open the lid, remove the thyme, fluff the rice with a fork, and serve.
- Stovetop method: heat the olive oil in a large pot over medium heat, soften the onion for 3 minutes, then add the garlic and spring onions for 30 seconds. Add the rice, undrained beans, coconut milk, water, salt, allspice and pepper and stir, lay the thyme on top, and bring to a simmer. Cover, reduce to low, and cook for 18 minutes, then rest off the heat, covered, for 5 minutes more. Remove the thyme and fluff with a fork.
