Jamaican Rice and Peas

Recipe View 0 mins Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents stickiness. (5 minutes)

Recipe View 5 mins In a large, heavy-bottomed 5-quart saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, chopped green onions, and fresh thyme leaves. Sauté until fragrant and the green onions are softened, about 2 minutes. (2 minutes)

Recipe View 0 mins Add the rinsed jasmine rice, drained kidney beans, chicken stock, coconut milk, Scotch bonnet pepper (whole), salt, brown sugar, black pepper, red pepper flakes, allspice, and cayenne pepper to the saucepan. Stir well to combine all ingredients. (3 minutes)

Recipe View 25 mins Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and simmer gently until the rice is tender and all the liquid has been absorbed. This should take approximately 20 minutes. Avoid lifting the lid during simmering to ensure even cooking. (20 minutes)

Recipe View 10 mins Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and further absorb any remaining moisture. (10 minutes)

Recipe View Before serving, remove the Scotch bonnet pepper. Fluff the rice gently with a fork to separate the grains. Be careful not to break up the kidney beans too much. Serve hot and enjoy!