Step 1 of 5
Jamaican Rice and Peas
Tip the rice, coconut milk, kidney beans with their liquid, water, salt, allspice and black pepper into a large heavy pot and stir until it is evenly mixed.
Step 2
Lay the whole scallions, the thyme sprigs and the whole scotch bonnet on the surface. Leave the chili intact — it perfumes the pot without letting its heat out.
Step 3
Bring the pot up to a boil uncovered.
Step 4
Turn the heat to low, put the lid on and cook for 18 minutes without lifting it. Then take the pot off the heat and leave it, still covered, for 5 minutes more.
Step 5
Lift out the scallions, the thyme and the scotch bonnet and discard them. Fluff the rice and beans through with a fork and serve.
