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Jamaican Rice and Peas

Side dishes · By Test Admin · Serves 6

A coconut-rich side dish with kidney beans, thyme, scallion, and warm island aromatics.

Ingredients

• 2 cups long-grain rice
• 1 can red kidney beans, drained
• 1 can coconut milk
• 2 scallions, chopped
• 2 sprigs thyme
• 1 scotch bonnet pepper, kept whole
• Salt to taste

Instructions

1. Build the coconut base — Add coconut milk, beans, scallion, thyme, scotch bonnet, and salt to a pot. Simmer gently for 8 minutes.
2. Steam the rice — Stir in rinsed rice, cover, and cook on low heat until tender and the liquid is absorbed.
3. Rest and fluff — Remove the pepper and thyme stems. Rest covered for 10 minutes, then fluff before serving.

From CaribWalk.com