Delight your taste buds with this flavorful American Jamaican Rice and Peas recipe.

This American-Jamaican Rice and Peas recipe combines the creamy texture of long grain rice cooked in coconut milk with the spicy kick of kidney beans and scotch bonnet peppers. It's a perfect side dish to accompany your favorite main course or enjoy on its own.

Ingredients

• 2 cups long grain rice
• 1 can coconut milk
• 1 can kidney beans, drained and rinsed
• 1 scotch bonnet pepper, whole
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 teaspoon thyme
• 1 teaspoon allspice
• Salt and pepper to taste
• 2 cups water

Directions

1. In a large pot, heat some oil over medium heat and sauté the garlic and onion until fragrant.
2. Add the rice to the pot and stir to coat in the oil.
3. Pour in the coconut milk, water, kidney beans, whole scotch bonnet pepper, thyme, allspice, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
5. Once cooked, remove the scotch bonnet pepper and fluff the rice with a fork before serving.
6. Enjoy your American-Jamaican Rice and Peas as a side dish or main course.

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