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• 2 cups Rice
• 380g Coconut Milk
• 450g Kidney Beans
• 1 cup Water
• 2 tsp Kosher Salt
• 1/2 tsp Ground Allspice
• 1/4 tsp Black Pepper
• 3 Spring Onions
• 2 sprigs Thyme
• 1 Scotch Bonnet

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.