Jamaican Rice and Peas

Method8 steps · about 30 min

1. 1

   Step 1: Measure both cups of dry long-grain white rice (2 cups). Rinse them under cold running water and drain thoroughly, keeping the rinsing water separate from the measured cooking water.

   Uses 2 cups dry long-grain white rice, rinsed and drained in step 1 · Cold running water for rinsing rice, drained away before cooking

2. 2

   Step 2: Set out a four-quart Dutch oven or similar large heavy pot with a lid. Wash and trim all three green onions, keeping them whole, and wash both thyme (2) sprigs. Wash the whole Scotch Bonnet (1) and check it has no cuts or bruises; leave it intact so it flavours the rice without releasing the full pepper heat.

   Uses 3 whole green onions · 2 fresh thyme sprigs · 1 intact whole Scotch Bonnet pepper

3. 3

   Step 3: Put all the actual rinsed rice, full can of coconut milk (1 can), all the already-cooked kidney beans with their can liquid, measured cooking water (1 cup), kosher salt (2 tsp), ground allspice (½ tsp) and black pepper (¼ tsp) into the pot and stir together. Lay the actual prepared whole green onions, thyme sprigs and intact Scotch Bonnet on top.

   Uses All two cups of rice after rinsing and draining · All three whole green onions, both thyme sprigs and the intact pepper · 1 can unsweetened full-fat coconut milk, labelled 13.5 oz · 1 can already-cooked dark red kidney beans, labelled 15.5 oz, including its liquid · 1 cup water for rice cooking · 2 tsp kosher salt · ½ tsp ground allspice · ¼ tsp ground black pepper

4. 4

   Step 4: Bring the assembled rice pot to a boil over the heat.

   Uses The complete assembled rice pot

5. 5

   Step 5: Once the pot boils, reduce the heat to low and fit the lid. Cook covered at a gentle simmer for eighteen minutes, then remove the pot from the heat.

   Cook rice covered at a gentle simmer · 18 minUses The actual rice pot once boiling

6. 6

   Step 6: Keep the lid on and leave the cooked pot undisturbed off the heat for five minutes.

   Rest cooked rice covered off heat · 5 minUses The complete cooked pot off the heat

7. 7

   Step 7: Open the lid carefully and remove all three whole green onions, the intact Scotch Bonnet and both thyme sprigs, including any loose tough stems. Check the rice is tender and gently fluff the actual cooked rice and beans with a fork.

   Uses All cooked rice and beans with their whole aromatics

8. 8

   Step 8: Divide the finished rice and peas into eight side portions and serve warm. Refrigerate any leftovers promptly in shallow containers.

   Uses The complete finished rice and peas