Jamaican Rice and Peas Recipe

Ingredients

½ lb. Red Kidney Beans or Gungo Peas (soaked overnight)
1 to 2 lb. Rice
12 oz. Coconut Milk
1 stalk Scallion, chopped
2 sprigs Thyme
2 tsp. Salt
1 Scotch Bonnet Pepper (optional)

Rice and Peas with Gungo Peas

Rice and Peas with Gungo Peas

Rice and Peas Picture Gallery

Cooking Directions

1. In a 2-quart pot, add the soaked beans and salt to 1 quart of boiling water. Cook until soft.
2. Add coconut milk, thyme, scallion, and a Scotch Bonnet pepper (if desired). Boil for about 10 minutes. Adjust water based on the rice quantity.
3. Stir in the rice with a fork, then once boiling, reduce the heat to low.
4. Simmer until the rice is fully cooked and the flavors have melded together.