Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 1 cup, dried red kidney beans, picked over and rinsed; 3 cups, chicken broth; 1 , (14-ounce) can coconut milk; 10 , sprigs fresh thyme; 2 , scallions, sliced thin; 4 , garlic cloves, chopped coarse; 1 , Scotch bonnet chile; 2 teaspoons, table salt; ½ teaspoon, pepper; ¼ teaspoon, whole allspice berries; 2 cups, long-grain white rice, rinsed; 2 tablespoons, unsalted butter

Side Dishes
Latin America & Caribbean
Caribbean
Pasta, Grains, Rice & Beans
Rice
Beans

By Matthew Fairman ･ Appears in Cook's Country October/November 2021, Cook's Country TV

No Jamaican feast is complete without the “coat of arms.”

SERVES 6

TIME 2¼ hours, plus 8 hours soaking

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