Ingredients
- Rice (2 cups)
- Coconut Milk (380 g)
- Kidney Beans (450 g)
- Water (1 cup)
- Kosher Salt (2 tsp)
- Ground Allspice (1/2 tsp)
- Black Pepper (1/4 tsp)
- Spring Onions (3)
- Thyme (2 sprigs)
- Scotch Bonnet (1)
Instructions
Steps
- In a large pot, combine rice, coconut milk, kidney beans, water, kosher salt, ground allspice, and black pepper. Stir well to mix all the ingredients.
- Place spring onions, thyme, and Scotch bonnet pepper on top of the mixture.
- Bring the pot to a boil, then reduce the heat to low and cover with a lid.
- Let it simmer on low heat for 18 minutes, then remove from heat and keep the lid on for an additional 5 minutes.
- After 5 minutes, remove the lid, take out the green onions, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork before serving. Enjoy!