Rice and Peas

This isn't just rice - it's the foundation of every Jamaican meal. We cook fluffy long-grain rice with kidney beans (we call them "peas" back home), rich coconut milk, fresh thyme, scallions, and a hint of scotch bonnet pepper for that signature island flavor. It's creamy, aromatic, and the perfect balance of savory and subtle heat. 

Every Jamaican kitchen has their own way of making rice and peas, and ours stays true to the traditional Negril method - slow-cooked until the coconut milk reduces into the grains, creating that perfect texture. Whether you're getting jerk chicken, oxtail, or curry, this is the side that brings it all together.