How to Make Jamaican Rice and Peas

Soak 1 cup of dried red kidney beans in a quart of cold water for at least 8 hours.

Drain the beans and add them to a large saucepan.

Add 3 cups of chicken broth and 1 can of coconut milk to the saucepan.

Trim and slice 2 scallions, then add them to the pot.

Roughly chop 4 cloves of garlic and add them to the pot.

Add 10 sprigs of thyme and 1 whole scotch bonnet chili to the pot.

Add 1/4 teaspoon of allspice berries, 2 teaspoons of salt, and 1/2 teaspoon of black pepper.

Bring the mixture to a boil over high heat, then cover and reduce heat to medium-low.

Let the beans simmer for 45 minutes to 1 hour until tender.

Strain the beans, reserving the cooking liquid, and return the beans to the pot.

Measure out 3 1/2 cups of cooking liquid and add it back to the pot with the beans.

Add 2 cups of rinsed long-grain white rice and 2 tablespoons of unsalted butter to the pot.

Bring the mixture back to a rolling boil, then cover tightly with foil and a lid.

Reduce heat to low and cook for 20 minutes.

Remove from heat and let sit for 10 minutes before fluffing the rice.

Equipment Needed

Dietary

Allergens