Jamaican rice and peas — the classic Sunday side of rice and kidney beans simmered with coconut milk, thyme, allspice and scotch bonnet until fluffy and fragrant.
- 2 cups Rice
- 380g Coconut Milk
- 450g Kidney Beans
- 1 cup Water
- 2 tsp Kosher Salt
- 1/2 tsp Ground Allspice
- 1/4 tsp Black Pepper
- 3 Spring Onions
- 2 sprigs Thyme
- 1 Scotch Bonnet
Video
Preparation
- Add the rice, coconut milk, kidney beans, water, salt, allspice and black pepper to a large pot and stir until combined. Lay the spring onions, thyme and scotch bonnet on top, and bring to the boil.
- Once boiling, reduce the heat to low and cover. Cook for 18 minutes over low heat, then remove from the heat and leave the lid on for a further 5 minutes.
- Open the lid, remove the spring onion, scotch bonnet and thyme, fluff the rice with a fork, and serve.
