Jamaican Rice and Peas with Coconut Milk Recipe

Ingredients:

• 2 cups of white rice
• 1 can of kidney beans
• 1 can of coconut milk
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 scotch bonnet pepper
• 3 cups of water
• 1 tablespoon of olive oil
• Salt and pepper, to taste

This Jamaican Rice and Peas with Coconut Milk recipe is a classic Caribbean dish that is perfect for any occasion. The combination of the white rice and kidney beans create a hearty and filling meal, while the coconut milk adds a creamy and rich flavor.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent.
2. Add the thyme and scotch bonnet pepper and cook for an additional minute.
3. Add the white rice and stir until it is coated in the onion and garlic mixture. Cook for 2-3 minutes.
4. Add the kidney beans, coconut milk, water, salt, and pepper to the pot and stir until everything is well combined.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the rice and peas to simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Once the rice is cooked, remove the scotch bonnet pepper and fluff the rice with a fork.
7. Serve hot and enjoy!

This Jamaican Rice and Peas with Coconut Milk recipe is a perfect side dish for any Caribbean-themed meal. It pairs perfectly with jerk chicken, fried plantains, and other classic Caribbean dishes. Give this recipe a try and let us know what you think!