Jamaican Rice and Peas

Vegetarian · Jamaican

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

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

Method 0/5 steps

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.

00:00:00

▶ Watch it Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.