Jamaican Rice and Peas

1. Equipment
2. Dutch oven
3. 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.
4. 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.
   18 minutes5 minutes
5. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.