Jamaican Rice and Peas

Ingredients

• Rice

  350 g

  $0.63

• Kidney beans

  1 can (400 g)

  $1.00

• Coconut milk

  1 can (400 ml)

  $1.50

• Spring onions

  2 stalks

  $0.14

• Garlic

  2 cloves

  $0.08

• Thyme

  3 sprigs

  $0.23

• Scotch bonnet chilli

  1 whole

  $0.40

• Ground Allspice (Pimento)

  1/2 tsp

  $0.07

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   In a medium pot, combine the undrained kidney beans, coconut milk, crushed garlic, spring onions, allspice, and 200 ml of water.

2. 2

   Bring the liquid to a boil over medium heat and let it simmer for 5 minutes so the aromatics infuse.

3. 3

   Rinse the rice until the water runs clear, then add it to the pot along with the salt, fresh thyme, and the whole scotch bonnet pepper (do not pierce it).

4. 4

   Stir well, bring back to a boil, then immediately lower the heat to minimum, cover tightly with a lid, and simmer for 20 minutes without lifting the lid.

5. 5

   Remove from heat, discard the scotch bonnet and thyme stems, fluff gently with a fork, and rest covered for 5 minutes before serving.