Jamaican rice and peas

Simmer up a pot of authentic Jamaican rice and peas! This hearty vegan & gluten-free recipe is a flavorful Caribbean classic.

📝 Ingredients

• 1 cup dried red kidney beans (soaked overnight)
• 3 cups water
• 1 can (13.5 ounces unsweetened coconut milk)
• 2 cups long-grain white rice (rinsed)
• 1 Scotch bonnet pepper (left whole)
• 3 scallions (chopped)
• 4 sprigs of fresh thyme
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

👨‍🍳 Instructions

1. 1Simmer beans: Rinse the soaked kidney beans and place them in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour.
2. 2Add aromatics: Add the coconut milk, whole Scotch bonnet pepper, chopped scallions, thyme sprigs, minced garlic, salt, and black pepper to the pot. Stir to combine.
3. 3Cook rice: Bring the mixture back to a boil, then stir in the rinsed rice. Reduce heat to low, cover, and simmer until the rice is cooked and all liquid is absorbed, about 20-30 minutes.
4. 4Steam: Turn off the heat and let the pot sit covered for an additional 10 minutes to steam the rice.
5. 5Fluff: Remove the Scotch bonnet pepper and thyme sprigs. Fluff the rice with a fork before serving.