Jamaican Rice and Peas

Total Time:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min

Yield:
4 servings
Level:
Easy

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
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.


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