Classic jamaican rice and peas is rice and kidney beans simmered with coconut milk, green onion, fresh thyme and spices. It’s an easy way to jazz up your meals and makes a great accompaniment to just as easy Jerk Chicken.
2 cups medium to long grain rice (or basmati)
3 cups of water
1 can drained kidney beans
1 can coconut milk
1 small onion, finely diced
5 sprigs thyme, stems removed and diced
3 green onions, finely diced
1/4 teaspoon ground allspice or 5–6 allspice berries ground
3 garlic cloves, finely diced or mashed
1 scotch bonnet or habanero pepper, finely diced
½ teaspoon finely diced fresh ginger
1/2 teaspoon black pepper
1/2 teaspoon salt + more to taste
1 stalk green onion, thinly sliced for garnish (optional)
Put everything in a large pot over medium-low heat.
Stir to mix evenly.
Cover and simmer for 30 minutes checking periodically that it isn’t reducing too rapidly.
It’s ready when the rice has absorbed all the liquid. Taste and adjust salt to your liking.