Nourishing Body, Mind, & Spirit

Jamaican Rice & Peas

Servings: 4

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Equipment Needed:

Measuring Utensils, 2 Cup Measuring Container, Pot with a tight-fitting lid, Knife

Ingredients:

1/2 Onion, medium, chopped

4 Garlic cloves, peeled

1 teaspoon Ginger Root, minced

1 teaspoon Thyme (OR) 1 small Thyme branch

1 teaspoon Salt

1/2 teaspoon Allspice

2 Tablespoons Olive Oil

1 Can Coconut Milk (13.5 oz)

1 Can Red Kidney Beans, liquid reserved (15 oz)

2 Cups Long Grain Brown Rice

1 Scotch Bonnet, whole (optional)

Directions:

1. Prepare Ingredients: Wash rice until the water runs clear. Chop the onion, garlic, and ginger; set aside.

2. Cook Aromatics: Heat olive oil in a pot over medium heat. Once hot, add the chopped onion, garlic, and ginger. Sauté until onions are translucent, about 3–4 minutes. Add thyme, allspice, and salt, stirring to combine.

3. Prepare Liquid Base: Pour the coconut milk and kidney bean liquid into a 2-cup measuring container. Add enough water to make a total of 4 cups of liquid. Stir this mixture into the pot, then add the kidney beans.

4. Cook Rice: Add the washed rice to the pot and bring the mixture to a boil over medium-high heat. Allow it to boil for 4 minutes, then reduce the heat to medium-low. Cover the pot with a tight-fitting lid and cook for about 30 minutes, or until the rice is tender and the liquid is absorbed.

   Note: If the rice is cooked but still wet, reduce the heat to low and cook uncovered until dry.

5. Add the Scotch Bonnet (Optional): If using a Scotch bonnet pepper, add it whole to the pot during the cooking process. For extra heat, pierce the pepper slightly before adding it.

6. Finish and Serve: The Rice & Peas should be dry and fluffy. Remove the Scotch bonnet before serving, if desired. Enjoy!