1-Getting started with Jamaican rice and peas is straightforward, beginning with preparing the beans. First, soak 1 cup of dried red kidney beans overnight or for at least 8 hours to make them tender. Then, boil them in 3 to 4 cups of water until they’re soft, which takes about 45 minutes keep an eye on the water level to avoid it drying out too fast.

2-Once the beans are ready, don’t throw away the cooking water as it’s full of flavor. Add 2 cups of uncooked long grain rice, 13.5 ounces of full-fat coconut milk, 1 teaspoon of sea salt, 3 scallion stalks cut in half, 1 whole scotch bonnet pepper, 2 cloves of garlic, 1 teaspoon of pimento berries, and a few sprigs of thyme right into the pot with the beans and water.

3-Bring the whole mixture to a boil over medium heat, stirring now and then to keep it from sticking. After it boils, cover the pot and let it simmer for 15 minutes, then lower the heat and cook for another 5 to 10 minutes until the rice is fully done and has soaked up the liquid. Let the dish rest covered for 10 minutes before you remove the seasonings like the pepper and scallions, then fluff it up for serving.