Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400g long grain white rice; 400g canned red kidney beans, drained and rinsed; 400ml coconut milk; 400ml vegetable broth; 1 medium onion, finely diced; 3 cloves garlic, minced; 2 spring onions, chopped; 1 teaspoon dried thyme; 1 scotch bonnet pepper, whole; 2 tablespoons coconut oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 bay leaves

A Sunday staple across Jamaica, this creamy coconut rice cooked with kidney beans and thyme comes together in one pot with just 7 ingredients.

30 min4 servingsEasy

You'll needStovetop

Ingredients

400glong grain white rice
400gcanned red kidney beans, drained and rinsed
400mlcoconut milk
400mlvegetable broth
1medium onion, finely diced
3 clovesgarlic, minced
2spring onions, chopped
1 teaspoondried thyme
1scotch bonnet pepper, whole
2 tablespoonscoconut oil
1 teaspoonsalt
0.5 teaspoonblack pepper
2bay leaves

How to make it

Step 1—

Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until softened.

Step 2—

Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Step 3—

Stir in the rice and toast for 2 minutes, coating well with the oil.

Step 4—

Pour in coconut milk and vegetable broth. Add bay leaves, thyme, salt, pepper, and whole scotch bonnet pepper.

Step 5—

Bring the mixture to a boil, then reduce heat to low and cover tightly.

Step 6—

Simmer for 12-15 minutes until rice is tender and liquid is absorbed.

Step 7—

Remove from heat and let stand covered for 2 minutes.

Step 8—

Remove scotch bonnet pepper and bay leaves. Fluff rice with a fork and stir in kidney beans and spring onions.

Step 9—

Season to taste and serve hot.

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