Jamaican Rice and Peas

Ingrédients

• 2 cups Rice
• 380g Coconut Milk
• 450g Kidney Beans
• 1 cup Water
• 2 tsp Kosher Salt
• 1/2 tsp Ground Allspice
• 1/4 tsp Black Pepper
• 3 Spring Onions
• 2 sprigs Thyme
• 1 Scotch Bonnet

Préparation

1. 1

   Equipment

2. 2

   Dutch oven

3. 3

   Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.

4. 4

   Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.