Jamaican Rice and Peas Recipe

Jamaican Rice and Peas Recipe

  • 3/4 cup dried red kidney beans, rinsed and drained
  • 2 large cloves garlic, crushed with the flat side of a large knife
  • 1 1/4 cups unsweetened coconut milk
  • 2 1/2 cups long-grain rice
  • 3 scallions, finely chopped
  • 1 1/2 teaspoons finely chopped fresh thyme
  • Coarse salt and freshly ground pepper
  1. Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
  2. Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.