Jamaican Rice and Peas Recipe

Name: Jamaican Rice and Peas Recipe
Prep time: 5 min
Cook time: 1 h
Ingredients: 1 cup Kidney beans (or Pigeon peas ); 2 cups Rice (easy cook long grain rice or sella basmati); 1 400g Coconut milk (canned); 2 sprig Spring onions; 1 sprig Thyme; 1 tablespoon Jerk seasoning; 1 whole Scotch bonnet; Salt (to taste)

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Prep Time: 5 minutes

Cook Time: 60 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

First, wash the beans in warm water twice. Add beans in a pot, add water to cover the beans by 3 inches, cover the pot, and leave to cook till soft. The beans should be soft but not mushy. Add more water during cooking if need be to maintain 1 inch above.

Step 2

When the beans are tender, add in coconut milk, jerk seasoning, spring onions, thyme, washed rice, salt, and scotch bonnet. Stir, cover the pot and leave to cook on medium heat for 20-30 minutes. If using canned beans, add everything to the pot at the same time.To cook it without coconut milk, substitute for water or broth.

Step 3

After 30 minutes, when the rice is soft and liquid dried up, stir the rice and beans together.

Step 4

Remove the spring onions and thyme.Take off heat and serve.