Jamaican Rice and Peas

• 2 cupswhite rice, long-grain, rinsed
• 1 cankidney beans, 15 oz, with liquid
• 1 cancoconut milk, 13.5 oz
• 1 1/2 cupswater
• 3 scallions, whole, bruised
• 4 fresh thymes, sprigs
• 1 scotch bonnet, whole
• 1 tspground allspice
• 1 tspsalt
• 1/2 tspblack pepper

quantities scale with servings

Method

1. 1

   Combine rice, beans with liquid, coconut milk, water, allspice, salt, and pepper in a pot.

2. 2

   Lay scallions, thyme, and the scotch bonnet on top without breaking the pepper.

3. 3

   Bring to a boil, then cover and reduce to the lowest heat. Cook 20 min.

4. 4

   Rest covered 5 min. Remove the aromatics and fluff.