Name: Jamaican rice and peas
Total time: 40 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 15 oz Red kidney beans; 13.5 oz Coconut milk; 2 cups Long-grain white rice; 3 Green onions; 3 cloves Garlic; 1 Scotch bonnet pepper; 4 sprigs Fresh thyme; 0.5 tsp Ground allspice; 1 tbsp Butter; 1.5 tsp Salt

Jamaican rice and peas

Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet. The side for every Caribbean plate.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

15 oz Red kidney beans
13.5 oz Coconut milk(full-fat, one can)
2 cups Long-grain white rice(parboiled rice works well too)
3 Green onions
3 cloves Garlic
1 Scotch bonnet pepper(or a habanero; it goes in whole for aroma, not heat)
4 sprigs Fresh thyme
0.5 tsp Ground allspice
1 tbsp Butter· most people have this
1.5 tsp Salt· most people have this

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How to cook it · about 40 minutes

Rinse the rice in a strainer until the water runs mostly clear. Drain the beans but keep the liquid.
In a medium pot, combine the bean liquid, the coconut milk and enough water to make 3.5 cups of liquid total. Add the beans, crushed garlic, thyme sprigs, allspice, salt and butter.
Lightly bash the green onions with the side of a knife and add them whole. Drop in the scotch bonnet whole. Do not cut or burst it, or the pot will be very hot.
Bring to a boil over medium-high heat, then stir in the rice. When it comes back to a boil, turn the heat to the lowest setting, cover tightly and cook 20 to 25 minutes until the liquid is gone.
Take it off the heat and let it sit covered for 5 minutes. Carefully lift out the scotch bonnet, green onions and thyme stems, then fluff with a fork.

Amounts are on the list above — they change with the number of people; the steps do not.