Jamaican Rice and Peas
Coconut-scented rice with kidney beans and thyme.
Ingredients
- 2 cup rice
- 1.5 cup kidney beans
- 1.5 cup coconut milk
- 1 tsp thyme
Instructions
- 1
Simmer coconut milk with thyme, garlic and scallion.
- 2
Add rice and kidney beans.
- 3
Cover and steam 20 minutes.
- 4
Fluff and season with allspice.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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