Jamaican Rice and Peas

[{"selector":"#anim-202c934a-8bce-4789-8ef5-51e62242f125","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5427187b-4f69-45d2-a39c-84e555a61909","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] 1 Rinse the soaked kidney beans and place them in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour. View More Arrow Recipe & Nutrition

Add the coconut milk, whole Scotch bonnet pepper, chopped scallions, thyme sprigs, minced garlic, salt, and black pepper to the pot. Stir to combine.

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Bring the mixture back to a boil, then stir in the rinsed rice. Reduce heat to low, cover, and simmer until the rice is cooked

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Turn off the heat and let the pot sit covered for an additional 10 minutes to steam the rice.

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Full recipe & nutritional info on bakedbree.com

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