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Jamaica / Caribbean

Coconut Rice and Peas

Kidney beans, coconut milk, thyme, and a whole scotch bonnet.

45 minutes Serves 6

Where this comes from

Rice and peas is Sunday food across the Caribbean, tying the island table to West African one-pot rice tradition.

Ingredients

  • 2 cups long grain rice
  • 1 can coconut milk
  • 1 1/2 cups cooked kidney beans plus liquid
  • 4 sprigs thyme
  • 3 scallions, bruised
  • 1 whole scotch bonnet
  • 2 cloves garlic
  • 1 1/2 tsp salt

Method

  1. 011. Simmer coconut milk, bean liquid, thyme, scallion, garlic and salt 5 minutes.
  2. 022. Add beans and rice, adjust liquid to 1.5 cups per cup of rice.
  3. 033. Lay the whole scotch bonnet on top. Cover tight.
  4. 044. Cook low 20 minutes. Remove pepper before it bursts.
  5. 055. Rest 10 minutes off heat, fluff with a fork.

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