Rice and Peas
Jamaican-style kidney beans cooked with rice in coconut milk and thyme. Rich, filling, and naturally vegan.
Measure the liquid from the drained kidney beans into a measuring cup. Add water to make 500 mL total. Set aside.
In a medium pot, combine the coconut milk, reserved bean liquid, diced onion, garlic, green onions, thyme, and whole pepper.
Bring to a boil over medium-high heat.
Add the rice, kidney beans, salt, and pepper. Stir once.
Reduce heat to low. Cover tightly and cook 18–20 minutes without lifting the lid.
Remove from heat. Let stand covered for 5 minutes.
Remove the whole pepper and green onions. Fluff with a fork and serve.
Leave the scotch bonnet or jalapeño whole throughout cooking — it adds aroma without making the dish spicy. Remove before serving.
- The bean liquid adds starch and flavour to the rice. Do not discard it.
- Store-brand coconut milk works the same as premium brands in this recipe.
- This is traditionally served as a side dish. Pair it with fried eggs, jerk chicken, or any inexpensive protein.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free.