Jamaican Rice and Peas

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
  • Yield: 4 servings
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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


  1. 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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