Prep Checklist
Ingredients (10)
- Rice2 cups
- Coconut Milk380g
- Kidney Beans450g
- Water1 cup
- Kosher Salt2 tsp
- Ground Allspice1/2 tsp
- Black Pepper1/4 tsp
- Spring Onions3
- Thyme2 sprigs
- Scotch Bonnet1
Video Tutorial
Preparation & Cooking
Instructions (5 Steps)
0/5 completed
- 01
Equipment
- 02
Dutch oven
- 03
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.
- 04
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.
- 05
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.
