Jamaican Rice & Peas













  • 1 ½ cups dried red kidney beans, soaked overnight and drained
  • 2 cloves of garlic, minced or smashed
  • ½  cup unsweetened coconut milk
  • 3 green onions, thinly sliced
  • 1 Habanero pepper, minced
  • 3 teaspoons of dried thyme
  • 1 ½  cups long grain rice
  • Salt and freshly ground pepper
  • 2 ½ cups of water


Place beans and garlic in a medium saucepand and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, habanero, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.


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