World Flavors Cookbook

Jamaican Rice and Peas

Hearty rice cooked with coconut milk, kidney beans (known as "peas"), thyme, and scotch bonnet pepper. The essential Sunday dinner side.

Cuisine: Jamaica

Ingredients

• 3 cups Long-grain rice
• 1 can Kidney beans (Red peas)
• 1 can Coconut milk
• 2 cups Water
• 2 cloves Garlic, smashed
• 1 sprig Thyme
• 1 whole Scotch bonnet pepper (do not burst)
• Salt and Pepper

Instructions

1. Boil beans with coconut milk, water, garlic, and thyme.
2. Add the rice and the whole scotch bonnet pepper.
3. Cover tightly and cook on low heat until the rice has absorbed all the liquid and is tender.
4. Remove the whole pepper carefully before fluffing with a fork.