Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 3 sprigs fresh thyme; 2 cloves garlic, smashed; 3 green onions, thinly sliced, plus more for garnish; 355 milliliters long grain rice; 355 milliliters dried red kidney beans, soaked overnight and drained; 4 servings Salt and freshly ground pepper; 1 Scotch bonnet pepper, chopped; 118 milliliters unsweetened coconut milk

Jamaican Rice and Peas requires about 1 hour and 55 minutes from start to finish. This side dish has 413 calories, 12g of protein, and 8g of fat per serving. This gluten free and vegan recipe serves 4. If you have thyme, rice, scotch bonnet pepper, and a few other ingredients on hand, you can make it.

Instructions

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid.

Ingredients you will need

Salt And Pepper