---
title: Rice & Peas
servings: 6
prep time: 10 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/rice-and-peas
---

Gather @long-grain rice{400%g}, @red kidney bean{1%can}, @fresh thyme{3} and @allspice berry{4}.

Combine the drained-with-liquid kidney beans, @coconut milk{400%ml}, @spring onion{2}, thyme, allspice berries and @garlic{2%clove} in a lidded pot and bring to a simmer for 10 minutes so the coconut milk takes on the aromatics. ~{10%minutes}

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.

Bring back to a boil, then lay the whole @scotch bonnet{1} on top without piercing it.

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

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

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.