Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 1/2 cups dried red kidney beans, soaked overnight and drained; 2 cloves garlic, smashed; 1/2 cup unsweetened coconut milk; 3 green onions, thinly sliced, plus more for garnish; 1 Scotch bonnet pepper, chopped; 3 sprigs fresh thyme; 1 1/2 cups long grain rice; Salt and freshly ground pepper

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Level: Easy
Total: 1 hr 55 min

Prep: 10 min
Cook: 1 hr 45 min

Yield: 4 servings

Level: Easy
Total: 1 hr 55 min

Prep: 10 min
Cook: 1 hr 45 min

Yield: 4 servings

Ingredients

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1 1/2 cups dried red kidney beans, soaked overnight and drained

2 cloves garlic, smashed

1/2 cup unsweetened coconut milk

3 green onions, thinly sliced, plus more for garnish

1 Scotch bonnet pepper, chopped

3 sprigs fresh thyme

1 1/2 cups long grain rice

Salt and freshly ground pepper

Directions

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.