Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Cook time: 1 h
Total time: 1 h
Yield: 7 servings
Cuisine: Other
Ingredients: 1 cup dried kidney beans, rinsed, soaked overnight, and drained; 3 cups water; 1 onion, finely chopped; 2 scallions, finely chopped; 3 garlic cloves, minced; 5 allspice berries; 5 thyme sprigs; 1 Scotch bonnet pepper; 0.5 teaspoon grated fresh ginger; 2 teaspoons kosher salt; 0.5 teaspoon black pepper; 1 can unsweetened coconut milk; 2 cups long-grain white rice

Kidney beans and long-grain rice simmered in coconut milk with scallion, thyme, allspice and Scotch bonnet. A Caribbean staple side.

Cook1 hr

Serves7

LevelEasy

Instructions

Mix ingredients in a rice maker or pressure cooker on the rice setting, or cover and gently simmer on the stove for about 1 hour until done.

Rice should be tender and all liquid absorbed when done.

Remove the thyme stems, allspice berries and Scotch bonnet.

Fluff with a fork and serve.