Jamaican Rice and Peas
Jamaican rice and peas is a humble dish built on the Caribbean principle of combining starches with legumes for complete protein. The allspice transforms what could be ordinary into something distinctly island, while coconut milk adds richness without cream. Spring onions stirred in at the end provide sharp freshness against the earthiness of kidney beans. This is everyday cooking that asks little but delivers genuine satisfaction.
Instructions
Equipment Dutch oven Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.
Lay green onions, thyme and Scotch bonnet pepper on top.
Bring mixture to a boil.
Once boiling, reduce heat to low and cover with a lid.
Allow to cook covered for 18 minutes over low heat, then remove from heat.
Leave the lid on for an additional 5 minutes.
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
Fluff the rice and peas with a fork.
Serve and enjoy..
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