Rice and Peas
Jamaican coconut rice cooked with kidney beans, thyme, and scotch bonnet.
- prep 5 min
- cook 25 min
- total 30 min
- serves 6
- intermediate
- vegetarian
- Caribbean
Ingredients
- 400 g rice
- 400 g kidney beans
- 400 ml coconut milk
- 3 sprigs thyme
- 3 scallions
- 1 whole scotch bonnet
- 2 cloves garlic
Steps
- Simmer the kidney beans in coconut milk with thyme, garlic, and scotch bonnet.
- Add the rice and water.
- Cover and cook on low for 20 minutes.
- Remove the scotch bonnet (keep whole to add flavor, not heat).
- Fluff with a fork and serve.
≈ 350 kcal · 12 g protein · 55 g carbs · 10 g fat — per serving, estimate