HOW TO MAKE JAMAICAN RICE AND PEAS

Add red beans to a pot and cover with water.

Add pimento seeds and garlic to the pot with the beans.

Cover the pot and cook the beans for 1.5 to 2 hours until tender.

Prepare other ingredients: beat and cut scallions, wash fresh thyme, and pierce the Scotch bonnet pepper with a knife.

Add 2 tablespoons of unsalted butter to the pot with the beans.

Add 2 and 1/2 cups of basmati rice to the pot.

Add 4 cups of water to the pot to cover the beans and rice.

After an hour, check the beans; if the water is dried out, add more water as needed.

After the beans are tender, add homemade coconut milk to the pot and stir.

Add scallions, thyme, Scotch bonnet pepper, and butter to the pot.

Taste and adjust salt according to preference, then cover the pot and let it cook for 10 minutes.

Wash the rice before adding it to the pot.

Gently stir the rice into the pot without bursting the Scotch bonnet pepper.

Cover the pot and simmer on medium heat until the rice is fully cooked.

Remove the Scotch bonnet pepper and any thyme stems or scallion pieces before serving.

Equipment Needed

Dietary

Allergens