Jamaican Rice and Peas

Ingredients

• 2 cup long-grain rice
• 13½ oz coconut milk
• 15 oz canned kidney beans
• 1 cup water
• 2 tsp kosher salt
• ½ tsp ground allspice
• ¼ tsp black pepper
• 3 green onions
• 2 fresh thyme sprigs
• 1 Scotch bonnet pepper (optional)

Steps

1. Combine rice, coconut milk, kidney beans, water, salt, allspice, and black pepper in a large pot or Dutch oven.
2. Place green onions, thyme sprigs, and the whole Scotch bonnet pepper on top of the mixture.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce heat to low, cover the pot, and cook for 18 minutes.
5. Remove the pot from heat and let it rest, covered, for an additional 5 minutes.
6. Carefully remove and discard the green onions, thyme, and Scotch bonnet pepper.
7. Fluff the rice and peas with a fork before serving.