Jamaican Rice and Peas

Instructions

1- Equipment Dutch oven Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.

2- Lay green onions, thyme and Scotch bonnet pepper on top.

3- Bring mixture to a boil.

4- Once boiling, reduce heat to low and cover with a lid.

5- Allow to cook covered for 18 minutes over low heat, then remove from heat.

6- Leave the lid on for an additional 5 minutes.

7- Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.

8- Fluff the rice and peas with a fork.

9- Serve and enjoy.