Ingredients — tap any to shop it
- Rice 2 cups
- Coconut Milk 380g
- Kidney Beans 450g
- Water 1 cup
- Kosher Salt 2 tsp
- Ground Allspice 1/2 tsp
- Black Pepper 1/4 tsp
- Spring Onions 3
- Thyme 2 sprigs
- Scotch Bonnet 1
Method
Equipment
Dutch oven
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.
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.
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.