Jamaican Rice & Peas



2 cups Lubna Super Kernel Sela Rice, washed
2 tbsp supreme coconut oil
1 tsp Supreme Garlic Paste
1 tin Supreme Kidney beans, drained
1 tin Supreme coconut milk
1 ½ cups water
3 sprigs of fresh thyme
3 spring onions, sliced
1 scotch bonnet
½ tsp Supreme Coarse Black Pepper
Salt to taste


Place a large pot over medium-high heat. Add coconut oil and once heated add garlic paste and sliced spring onions. Sauté for 3-4 minutes. Add coconut milk, water, salt, pepper, thyme and scotch bonnet. Bring to a boil then add rice and kidney bean. Stir well, lower heat, cover and simmer until all liquid has evaporated and rice is fully cooked. Fluff with a fork and serve.

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