Jamaican Coconut Rice and Peas
Whether this dish is called rice and peas or peas and rice depends on where you’re from and whose granny’s kitchen you are visiting. Either way, this traditional Jamaican rice side dish is deliciously creamy and peppery.
- One 15-ounce can full-fat coconut milk
- 2 cups water
- One 15-ounce can dark red kidney beans
- 8 to 10 fresh thyme sprigs
- 6 to 8 allspice berries (a.k.a. pimento berries)
- 1 large yellow onion, coarsely chopped
- 5 clove cloves garlic, minced
- 3 medium scallions, thinly sliced
- 1 Scotch bonnet pepper
- 1/4 cup (4 tablespoons) unsalted butter
- 1 tablespoon grated fresh ginger
- 2 cups long-grain white rice, rinsed and drained
- 1/2 teaspoon fine salt, more to taste
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