Savor the delicious and aromatic Jamaican Rice and Peas, a traditional Caribbean dish that combines the goodness of red kidney beans with rice infused with coconut. This is a comforting and aromatic side dish that is delightfully enhanced by the addition of thyme, green onions, and optional Scotch bonnet pepper.
Ingredients: 2 cups rice. 1 can 15 oz red kidney beans, drained and rinsed. 1 can 13.5 oz coconut milk. 2 cups water. 1 medium onion, finely chopped. 3 cloves garlic, minced. 1 sprig thyme. 2 green onions, chopped. 1 Scotch bonnet pepper, whole optional for heat. Salt and pepper to taste.
Instructions: In a pot, combine rice, kidney beans, coconut milk, water, chopped onion, minced garlic, thyme, chopped green onions, and Scotch bonnet pepper. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed. If using Scotch bonnet pepper, remove it before serving or leave it for extra heat if desired. Fluff the rice with a fork, remove thyme sprig, and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
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