Rice and Peas Jamaïcain

Step by stepInstructions

1. If using dried beans, simmer them in 4 cups (960 ml) of water with the garlic and pimento until tender, about 1 hour, and reserve the cooking liquid; if using canned beans, drain and rinse them.
2. In a large pot, combine the rice, beans, coconut milk, water (or bean liquid), scallions, thyme, whole scotch bonnet and salt.
3. Bring to a boil, stir once, then reduce the heat to the lowest setting, cover and cook undisturbed for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
4. Remove from the heat, dot with butter, cover and let stand for 10 minutes before fluffing with a fork.
5. Discard the scotch bonnet and thyme stalks and serve hot.