Jamaican Rice and Peas

Growing up in Jamaica there are unspoken rules about food. One was that you must always serve rice and peas on Sunday. If you served white rice with your Sunday dinner people would think you’re lazy. Today people eat rice and peas whenever they want. This traditional recipe is known for it’s fragrant use of thyme and coconut.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (19 ounce) can kidney beans, including liquid
• 1 (14 ounce) can coconut milk
• 13  ounces water or 1 2⁄3 cups water
• 2  garlic cloves, chopped
• 1  small onions or 2  stalks scallions, chopped
• 1  teaspoon dried thyme
• 1 1⁄2-2  teaspoons salt, to taste
• 1  teaspoon black pepper
• 2  cups long grain rice (rinsed and drained)

Directions

1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid.
2. Add liquid, beans, garlic, chopped onion and thyme to large pot.
3. Add salt and black pepper. Bring to a boil.
4. Add rice and boil on High for 2 minutes.
5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
6. Fluff with fork before serving.