Jamaican Rice and Peas

📝 Ingredients

• 2 cups long grain white rice (rinsed)
• 1 13.5 oz can unsweetened coconut milk
• 1 15.5 oz can kidney beans (undrained)
• 1 cup water
• 2 teaspoons kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 3 green onions
• 2 sprigs fresh thyme
• 1 Scotch bonnet pepper (whole)

👨‍🍳 Instructions

1. 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.
2. 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.
3. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.