Jamaican Rice and Peas
The essential Jamaican Sunday side: long-grain rice cooked in creamy coconut milk with red kidney beans (the "peas"), thyme, allspice, garlic, onion and a whole Scotch bonnet chile for fragrance without much heat. Baking it in a covered pot gives fluffy, evenly cooked grains every time. It's the classic partner for jerk chicken, curry goat and oxtail.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Jamaican Rice and Peas, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
