Side Dish
Jamaican Rice and Peas
A classic Jamaican side dish of rice cooked in coconut milk with kidney beans, accented with allspice, peppers, and herbs for a fragrant, comforting meal.
28 min4 servingsEasyJamaican
Steps
- 1
Equipment: Dutch oven.
- 2
Add rice, coconut milk, kidney beans, water, kosher salt, ground allspice, and black pepper to a large pot and stir until combined.
- 3
Lay green onions, thyme and Scotch bonnet pepper on top.
- 4
Bring mixture to a boil.
- 5
Once boiling, reduce heat to low and cover with a lid.
- 6
Cook covered for 18 minutes over low heat, then remove from heat.
- 7
Leave the lid on for an additional 5 minutes.
- 8
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
- 9
Fluff the rice and peas with a fork. Serve and enjoy.
