Jamaican Rice and Peas

Ingredients

• 1.5 cups long-grain rice, rinsed
• 1 can kidney beans (with liquid)
• 1 can coconut milk
• 3 spring onions, chopped
• 2 garlic cloves, sliced
• 1 tsp dried thyme
• 1 whole scotch bonnet (kept whole, do not pierce)
• Salt to taste

Instructions

1. Add the kidney beans with their liquid, coconut milk, spring onion, garlic and thyme to a pot.
2. Bring to a simmer and add the whole scotch bonnet for flavour, not heat.
3. Stir in the rice and salt and add water if needed to cover by 1 cm.
4. Cover and cook on low for 20 minutes until the rice is tender.
5. Remove the scotch bonnet, fluff with a fork and serve.

Serving suggestions

• Best with jerk chicken or any saucy Caribbean stew.

Storage & reheating

Keeps 3 days; reheat with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions