Jamaican Rice and Peas

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2 cups Rice	380g Coconut Milk	450g Kidney Beans
1 cup Water	2 tsp Kosher Salt	1/2 tsp Ground Allspice
1/4 tsp Black Pepper	3 Spring Onions	2 sprigs Thyme
1 Scotch Bonnet

Instructions

Equipment Dutch oven 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.
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.
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
Fluff the rice and peas with a fork.
Serve and enjoy.

Source

https://www.myforkinglife.com/jamaican-rice-and-peas/#recipe

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