Jamaican Rice and Peas

Equipment Dutch oven Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.

Lay green onions, thyme and Scotch bonnet pepper on top.

Bring mixture to a boil.

Once boiling, reduce heat to low and cover with a lid.

Allow to cook covered for 18 minutes over low heat, then remove from heat.

Leave the lid on for an additional 5 minutes.

Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.

Fluff the rice and peas with a fork.

Serve and enjoy.