Rice & Peas

Method

1. 1

   Combine the drained-with-liquid kidney beans, coconut milk, spring onion, thyme, allspice berries and garlic in a lidded pot and bring to a simmer for 10 minutes so the coconut milk takes on the aromatics.

2. 2

   Add the rinsed rice and top up with water until it covers the rice by the width of a finger; salt it confidently — this is the only chance to season the grain.

3. 3

   Bring back to a boil, then lay the whole scotch bonnet on top without piercing it.

   💡 If the pepper bursts, the pot changes character entirely — handle it like an egg.

4. 4

   Cover tight, drop to the lowest possible heat, and cook 25 minutes without lifting the lid — steam is doing the work now.

5. 5

   Turn off the heat and let the covered pot rest 10 minutes so the rice finishes steaming through.

6. 6

   Lift out the whole scotch bonnet, fluff the rice with a fork to separate the grains, and serve alongside any main — this is the Sunday side every Jamaican plate is judged by.